Ingredients
- 1 cup (225g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (120g) pure pumpkin puree (NOT pumpkin pie filling)
- 1 tbsp unsulphured molasses
- 2 teaspoons pure vanilla extract
- 2 cups (260g) all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips or chunks
Instructions
- Brown butter: Add butter into a medium saucepot. Place onto medium heat and cook, while stirring, until the butter melts, sizzles, and eventually turns a rich brown color with a nutty aroma. This will all take about 5 minutes.
- Immediately pour the brown butter into a measuring cup, making sure to scrape in the golden bits from the bottom of the pan (that's where the flavor is!) The butter should come up to a little under 1 cup.
- Set the butter aside to cool for about 15-20 minutes or until it's still liquid but about room temperature (a little warm is OK).
- Preheat your oven to 350F. Grab a 10" or 11" cast iron skillet and set it aside.
- In a large bowl, combine the browned butter and brown sugar. Whisk to moisten the sugar.
- Whisk in the pumpkin puree, molasses, and vanilla to combine.
- Add in the flour, pumpkin pie spice, baking soda, and salt. Mix together until it's just about combined but stop while there are still a few small streaks of flour.
- Add in the chocolate chunks and fold together until you have a streak free cookie dough.
- Drop the dough into your cast iron skillet and spread into an even layer. Top with a handful of more chocolate chips if you'd like.
- Bake the cookie in the center of your preheated 350F oven for 25-30 minutes or until the surface is puffed and no longer appears shiny and the edges of the cookie are slightly darker brown.
- Cool the cookie for about 20 minutes before digging in!
