Ingredients:
- 225 grams (1 cup) of butter, browned and cooled
- 100 grams (½ cup) of light brown sugar, packed
- 200 grams (1 cup) of granulated sugar
- 1 large egg yolk, at room temperature
- 15 ml (1 tablespoon) of pure vanilla extract
- 180 grams (¾ cup) of canned pumpkin puree (ensure it’s not pumpkin pie filling)
- 360 grams (3 cups) of all-purpose flour
- 5 grams (1 teaspoon) of baking soda
- 2.5 grams (½ teaspoon) of fine salt
- 5 grams (1 teaspoon) of ground cinnamon
- 10 grams (2 teaspoons) of pumpkin pie spice
- 175 grams (1 cup) of white chocolate chips
Method:
- Begin by browning the butter in a saucepan over medium heat. Allow the butter to simmer beyond the foaming stage until it adopts a rich golden hue and exudes a nutty aroma. Watch the butter closely as it can quickly burn. Once browned, transfer it to a bowl to cool down to room temperature.
- Preheat your oven to 175°C (350°F). Prepare your baking sheets by lining them with parchment paper.
- In your stand mixer’s bowl equipped with a paddle attachment, combine the cooled brown butter and both sugars. Whip them together until they’re light and fluffy, which should take about 2 to 3 minutes on medium-high.
- Add in the egg yolk and vanilla extract. Mix these on a lower speed until they’re fully integrated, then fold in the pumpkin puree.
- Sequentially incorporate the flour, baking soda, salt, cinnamon, and pumpkin pie spice into the wet mixture until just combined, being careful not to overmix. Gently fold in the white chocolate chips.
- Using a ¼ cup measure, scoop the dough into substantial balls and space them out on your baking sheets, aiming for 6-8 per sheet.
- Bake in the preheated oven for 11-13 minutes. You’re aiming for cookies with a slightly golden rim. If they aren’t spreading as desired, a quick tap of the baking sheet on the countertop can encourage them to flatten.
Notes:
- This recipe offers measurements in both volume (cups) and weight (grams), with the latter providing more accuracy, especially for flour measurement. If you’re without a scale, spoon the flour into your measuring cup and level it off to ensure a light and correct measurement.
