Roasted pumpkin with brown butter is a legendary combination, and here we paired them with roasted hazelnuts and semisweet chocolate. The pumpkin in the cookie dough makes the cookies dense and decadent, while still being fluffy and light enough to go back for a second. Or a third…

Makes 16–20 cookies

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground star anise
½ grated nutmeg
½ cup butter plus 4 tablespoons
½ cup brown sugar
½ cup white sugar
1 teaspoon vanilla
¾ cup pumpkin puree (homemade or from a can)
1 egg
¾ cup chocolate chips
¾ cup toasted and chopped hazelnuts

Finish reading the Brown Butter and Hazelnut Pumpkin Cookie recipe on edible Boston | This recipe appeared as an online exclusive in November 2019 as part of a larger story on Pumpkins.