Long ass title, super delicious cookies. Brown butter cranberry white chocolate pumpkin cookies are my new favorite. FAVORITE.
A long time ago I realized I don’t know how to photograph cookies well. For the life of me, I can’t make them look really good, so I avoided posting them.
Then I decided that I do make them taste really freaking good, so if the photos aren’t so hot, that’s cool. Because what matters is how they taste…. And these brown butter white chocolate pumpkin cookies taste awesome. So I can get over myself with the photos and just give you the recipe because I feel like if you like pumpkin, you need these cookies in your life.
Enjoy, friends. Shitty photos aside.
- ½ cup melted butter
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- heaping ⅓ cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 tbsp milk
- 1½ cups all purpose flour
- 1 tsp baking soda
- ¾ cup total mix of white chocolate chips and dried cranberries
- Brown the butter:
- Heat the butter in a small saucepan over high heat. Stir the butter often and remove from heat once it starts to turn brown and smell nutty. Immediately pour it in to a medium sized bowl to prevent further heating/burning.
- Add the sugars and mix well.
- Heat the pumpkin in the saucepan you used to brown the butter. Cook over medium-high heat, stirring often for 3-4 minutes to remove the can flavor and excess moisture. Add the pumpkin puree to the butter/sugar mixture along with the spices, vanilla, milk and salt. Whisk until creamy.
- Add the flour and baking soda and stir gently until just combined.
- Add the white chocolate and cranberries and fold until evenly incorporated.
- Cover tightly with plastic wrap and chill in the fridge for at least 3 hours and up to 3 days.
- When ready to bake: preheat oven to 350F.
- Roll 16 balls of dough and place on 2 cookie sheets. Press down lightly to barely flatten.
- Bake on the center rack, one cookie sheet at a time, for 8-9 minutes. Cookies will appear underdone, but do not continue baking.
- Allow to cool completely on the cookie sheet then store in an air tight container on the counter for up to one week.
Cookies can be kept in the freezer for up to 3 months.