recipes for every season

Brown-Butter Pumpkin Chocolate-Chip Cookies

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Makes 14 · Easy · 55 minutes

Ingredients

150g unsalted butter
120g light brown sugar
70g caster sugar
1 large egg
120g pumpkin puree, blotted dry
1 tsp vanilla extract
250g plain flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp ground ginger
150g dark chocolate, chopped
Flaky sea salt

Method

1. Melt the butter in a pale saucepan. Cook until foaming and the milk solids turn golden brown. Cool 10 minutes.
2. Whisk both sugars into the brown butter. Add the egg, pumpkin puree and vanilla, whisk until smooth.
3. Fold in the flour, bicarbonate of soda, cinnamon, ginger and 1/4 teaspoon fine salt. Stir through the chocolate.
4. Chill the dough 20 minutes. Preheat the oven to 175C fan and line two trays.
5. Scoop 14 mounds of dough onto the trays, leaving space between them.
6. Bake 11-13 minutes until the edges are set but centres still look soft.
7. Sprinkle immediately with flaky salt. Cool on the trays 10 minutes before transferring to a rack.