Ingredients
Method
Preparation
- Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
- In a large stainless steel pan, brown the butter by stirring constantly until it emits a nutty aroma. Chill the browned butter for about 50-60 minutes.
- While waiting, use paper towels to press the pumpkin puree to absorb any excess moisture.
- Once the butter is cool, whisk together the brown sugar and granulated sugar in a bowl until the mixture turns pale and sandy.
- Add the egg yolks, vanilla extract, and prepared pumpkin puree, whisking until everything is smooth and blended.
- Carefully fold in the all-purpose flour, pumpkin spice, baking soda, sea salt, and chopped chocolate until just combined.
- Using a cookie scoop, portion the dough into balls and place them onto the lined trays, spacing them 2-3 inches apart.
Baking
- Bake one tray at a time for 9-13 minutes, or until the cookie edges are golden and the center appears slightly underbaked.
- To shape your cookies, use a cookie cutter while they’re warm, then let them cool completely on a wire rack.
Nutrition
Notes
Best served fresh out of the oven with milk or chai. Store in an airtight container at room temperature for up to five days or freeze for up to three months. For extra flavor, chill the dough for about 30 minutes before baking.