Ingredients:

  • 2.5 cups All-purpose flour (312g)
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 2 tsp Pumpkin pie spice
  • 0.5 tsp Ground cinnamon
  • 1 cup Unsalted butter (226g)
  • 0.75 cup Dark brown sugar, packed (150g)
  • 0.5 cup Granulated cane sugar (100g)
  • 0.5 cup Pumpkin puree (blotted to 0.25 cup)
  • 1 Large egg yolk
  • 2 tsp Pure vanilla extract
  • 1.5 cups Semi-sweet chocolate chips

Instructions:

  1. Melt 1 cup unsalted butter in a saucepan over medium heat, whisking constantly until it foams and smells toasted. Note: This takes about 5-8 mins.
  2. Spread 0.5 cup pumpkin puree on a plate and press with paper towels until reduced to 0.25 cup. Note: This removes excess water.
  3. Whisk dry ingredients. Combine 2.5 cups flour, 1 tsp baking soda, salt, and all spices in a medium bowl.
  4. Cream the mixture. Beat the browned butter with both sugars until the mixture looks pale and fluffy.
  5. Add wet elements. Mix in the blotted pumpkin, 1 egg yolk, and 2 tsp vanilla until a smooth emulsion forms.
  6. Combine ingredients. Gradually add the flour mixture to the wet ingredients until just a few streaks of white remain.
  7. Fold in chocolate. Stir in 1.5 cups chocolate chips by hand until evenly distributed through the dough.
  8. Chill the dough. Place the bowl in the fridge for at least 30 minutes until the dough is firm to the touch.
  9. Scoop and arrange. Portion into 24 balls and place on a lined sheet until the tray is full with 2 inch gaps.
  10. Bake the cookies. Bake at 350°F for 12 minutes until the edges are set and golden.