Why you’ll love these cookies
If you want a cozy fall cookie that’s chewy (not cakey), this one’s it. Browning the butter adds deep, nutty flavor that pairs perfectly with a hint of pumpkin and warm spices. There’s only 1/3 cup pumpkin in the whole batch, so the pumpkin isn’t overpowering—just enough to taste like fall without tasting like pie. Best part? You can scoop, freeze, and bake straight from frozen for fresh cookies on demand.
Key ingredients & tips
Browned butter: Adds rich, toasty flavor and reduces water so the cookies stay chewy.
Pumpkin (just 1/3 cup): Keeps the flavor subtle and prevents cakiness—no blotting, no fuss.
Cornstarch: Tender, soft centers even when baked from frozen.
Pumpkin pie spice + cinnamon: Cozy warmth that complements, not masks, the chocolate.
FAQs
Do these taste strongly of pumpkin?
No. With just 1/3 cup pumpkin in the dough, the flavor is subtle. You’ll get cozy spice and deep brown-butter notes with a hint of pumpkin.
Can I add more pumpkin?
You can, but more pumpkin = more moisture = cakier cookies. If you bump to 1/2 cup, reduce flour by ~2 Tbsp and expect thicker cookies.
Can I make them gluten-free?
Use a good 1:1 GF baking blend (with xanthan gum). Let the dough rest 15–20 minutes before scooping so it hydrates.
