I'm a big fan of warm, freshly baked chocolate chip cookies - homemade or not. My preference is for the relatively thin, crisp on the edges, chewy and soft in the middle variety, but it's not like I'll turn away a cookie. I knew I wouldn't be able to reproduce that kind of texture if I added pumpkin puree to my recipe, so I went for the opposite end of the cookie spectrum.
These cookies are soft and cake-like, perfectly fluffy and pillowy. Infused brown butter gives them a depth of flavor that you just won't find in other pumpkin cookie recipes.
Pumpkin Chocolate Chip Cookies
(Inspired by Top With Cinnamon)
7 large basil leaves
1 heaping tablespoon whole cloves
10 tbsp. butter
1 tbsp. vanilla
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 tsp. kosher salt (plus more for sprinkling)
1 tsp. cinnamon
1 cup pumpkin puree
8 oz. semisweet chocolate chips
In a mixing bowl, combine the flour, baking powder, baking soda, both sugars, the salt, and the cinnamon. Strain the basil and cloves out of the cooled browned butter and pour into the flour mixture. Mix until just combined. Next, mix in the pumpkin, followed by the egg. Gently fold in the chocolate chips. If you have the patience, allow the dough to chill in the refrigerator for 48 hours.
When you're ready to bake the cookies, roll the dough into balls about the size of a golf ball and space about 2 inches apart on a baking sheet. Sprinkle each with a bit of salt (I used regular kosher salt, but a nice finishing salt would be even better).
Bake at 400 for 10-12 minutes and enjoy.