Ingredients:

  • 1/2 cup (113g) unsalted butter, browned
  • 3/4 cup (150g) packed dark brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1/3 cup (80g) canned pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (255g) white chocolate chips

Instructions:

  1. Brown the Butter: Place butter in a saucepan over medium heat. Melt and continue cooking, stirring constantly, until the butter foams and turns a golden amber color with a nutty aroma. Immediately remove from heat and let it cool for 5 minutes.
  2. Dry the Pumpkin: Spread pumpkin puree on a plate and press a paper towel firmly over the top to blot away excess moisture. Measure 1/3 cup after blotting.
  3. Cream the Fats: In a medium bowl, beat the browned butter with the brown and white sugars until smooth.
  4. Incorporate Wet Ingredients: Stir in the blotted pumpkin puree, egg, and vanilla extract. Beat until the mixture is cohesive and velvety.
  5. Combine Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
  6. Fold Together: Slowly add the flour mixture to the wet ingredients. Stir with a spoon or spatula until just combined; do not overmix.
  7. The Final Touch: Fold in the white chocolate chips by hand until evenly distributed.
  8. Preheat and Bake: Preheat oven and bake on parchment-lined sheets until set.