Are you looking for a sweet treat that makes you want to cozy up by the fire and watch a movie? Well, this is the perfect recipe for you.
Originally composed as a fall recipe, this chewy pumpkin spice chocolate chip cookie recipe is the perfect warm dessert from September to January.

Ingredients (in order of use)
½ cup brown butter (directions below)
2 ¼ cup of flour (almond, whole wheat, etc.)
2 teaspoons baking powder (1 for crunchy cookies)
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (nutmeg, cinnamon, allspice)
1 teaspoon baking soda
½ teaspoon of salt
½ cup pumpkin puree
¾ cup brown solid sweetener (coconut, date, brown sugar)
½ cup liquid sweetener (maple syrup, honey, agave)
2 eggs
2 teaspoons vanilla extract
Supplies
Pan
Oven or airfryer
2 baking trays
Parchment Paper
Stan Mixer
Timer (on phone or other)
Baking Mitts
Directions
To make brown butter, simply bring the butter to a boil on high in a pan, while stirring constantly. Once boiling, lower the heat to medium and continue stirring until a nutty aroma arises in the air above the butter. Let it sit for five minutes before pouring into a container and leaving in the fridge for at least an hour. I’d recommend letting it sit in the fridge overnight.
If using an oven, set the temperature to 350 degrees and get the two trays ready. Spray oil onto the trays to help the parchment paper stick, then put the parchment paper onto the trays.. Lastly, spray the oil onto the parchment paper to prevent the dough from sticking onto it. If using an air fryer, do the same oil and parchment paper method.
Once you are done setting your butter in the fridge, combine the dry ingredients, flour, baking powder, cinnamon, salt, baking soda, and salt, in a medium bowl. Mix until the color of the mixture is consistent.
Feel the butter. If it is too firm to create an indentation by pressing with your finger, microwave in a cup in fifteen minute increments until it softens.
When the butter is appropriately softened, combine it with the pumpkin puree in the stand mixer. Mix until well combined. Then, add the two types of sugar into the mixture. After it is well combined, add the other wet ingredients, the two eggs and vanilla extract.
Once the butter has been evenly distributed in the mixture, slowly add in the flour mixture. Continue mixing until the mixture is smooth and creates a dough. If it sticks to your hands too much, add a tablespoon of flour at a time until the dough no longer sticks to your hand. If it does not stick at all, add one tablespoon of milk or water at a time until the consistency is slightly sticky. Add in the chocolate chips.
If using an air fryer, plug it in now and set it to 350 degrees to warm up.Use a scoop or measure out about two tablespoons of dough for each cookie. Place them on the cookie sheet or into the airfryer. Put them into the air fryer or oven. For the air fryer I’d recommend 7-9 minutes and the oven 8-12 depending on the side of the cookies.
Once cooked, take them out and use a spatula to separate them from the parchment paper. Let them sit for five minutes before eating. I’d recommend having them with some warm milk and heating the milk up for 15 seconds in the microwave.