Chocolate Chunk Pumpkin Cookies

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My Chocolate Chunk Pumpkin Cookies are made with brown butter, which adds a nutty base that compliments the earthy sweetness from the pumpkin.

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Infused with plenty of pumpkin pie spice so each bite tastes like Fall, and a generous amount of melty semi-sweet chocolate chunks.

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To make, start by browning the butter. Then allow the brown butter to cool at room temperature for just 10-15 minutes so it’s not super hot.

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Whisk the sugars into the brown butter, being sure to break up any clumps of the brown sugar.

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Then, whisk in the pumpkin, egg yolk, and vanilla.

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In another bowl, whisk together the dry ingredients. Add in the dry ingredients and fold just until combined.

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Fold in about ¾ cup of the chopped chocolate.

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Allow cookie dough to sit at room temperature for just about 5-10 minutes so it feels more like a cookie dough.

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Scoop the cookie dough using a 2 Tbsp. cookie scoop, and dunk the cookie dough ball in the remaining chopped chocolate pieces so the chocolate covers the tops of the cookie dough balls.

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Repeat with remaining cookie dough balls and place 6 cookies on a baking sheet at a time.

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Bake for ~8 minutes. Cool on the cookie sheet just for a few minutes, then carefully transfer to wire rack to cool completely. Garnish with flaky sea salt and dig in!

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