- 1/2 cup butter, browned and cooled
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 large egg yolk
- 2 teaspoons vanilla
- 1/3 cup canned pumpkin
- 1 and 1/2 cups white all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- 3/4 teaspoon baking soda
- 1 1/4 cup chocolate chips (milk or semi-sweet)
- Place the butter in a medium saucepan or skillet and melt over medium heat, swirling it in the pan occasionally. Once the butter has completely melted, watch carefully, until butter foams and turns a golden amber color (little brown bits will start to form around the sides and bottom of the pan). Transfer to a large mixing bowl, scraping all the brown specs and let cool to room temperature.
- Add in both sugars to the cooled browned butter. Stir until smooth with a wooden spoon (or you can use a hand mixer.)
- Add the egg yolk, vanilla extract, and canned pumpkin and mix until smooth and combined.
- Add flour, salt, cinnamon, ginger, cloves, nutmeg and baking soda. Mix until combined.
- Stir in the chocolate chips. Cover the bowl tightly and freeze dough for 30 minutes or refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Scoop dough balls (1 1/2 to 2 tablespoons of dough).
- Bake for 9 to 10 minutes or until just. Remove from the oven and let cookies sit on the sheet pan for 3 to 4 minutes.
- Prep Time: 40
- Cook Time: 10