Step-by-Step Instructions

• Brown the butter by melting ½ cup of unsalted butter in a stainless steel pan over medium heat until golden brown, about 4-5 minutes.
• Spread ⅓ cup of pumpkin puree on a flat plate and blot it with paper towels until it resembles soft playdough.
• In a mixing bowl, whisk the cooled browned butter with ½ cup of granulated sugar and ½ cup of brown sugar for one minute until smooth.
• Whisk in 2 large egg yolks and 1 teaspoon of vanilla extract, then blend in prepared pumpkin puree until light and creamy.
• Gently fold in 1 ½ cups of all-purpose flour, 1 teaspoon of pumpkin spice, 1 teaspoon of baking soda, and ½ teaspoon of sea salt.
• Fold in 1 cup of chocolate chips into the dough until evenly distributed.
• Using a 3-tablespoon scoop, form dough balls and arrange them on parchment-lined baking trays, spaced 2-3 inches apart.
• Preheat the oven to 350°F and bake each tray for 9-13 minutes until edges are golden brown and centers are slightly underbaked.
• Press edges of cookies lightly with a round cookie cutter after removing from the oven and allow to cool.