Brown Butter White Chocolate Pumpkin Cookies

Brown the butter: In a saucepan over medium heat, cook butter until golden brown and nutty, about 4–6 minutes. Pour into a bowl and let this cool for 10–15 minutes.

Blot the pumpkin: Spread the pumpkin purée on a paper towel and press gently to remove excess moisture. In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until glossy. Add the blotted pumpkin, egg yolks, and vanilla. Whisk until smooth.

Add flour, cornstarch, baking soda, salt, and pumpkin spice. Fold together until just combined then gently fold in the white chocolate chips.

Divide dough into 12 large balls (about 3 tablespoons each) and place them on a tray lined with parchment. Chill for at least 1 hour in the fridge (or 30 minutes in the freezer).

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Bake 6 cookies per tray for 11–13 minutes, until the edges are golden and the centers look slightly underbaked.

Let cookies rest on the pan for 10 minutes before moving. They’ll firm up into thick, chewy, fudgy cookies.