ingredients - yields 18 cookies

• 2½ cups (300 g) AP flour
• ¾ tsp baking soda
• ½ tsp salt
• ¼ tsp cinnamon
• ¾ tsp pumpkin pie spice
• 2 sticks (226 g) salted butter, browned and cooled
• 1 large egg + 1 yolk
• 1 tsp vanilla extract (i ran out and used coconut syrup … so good)
• ½ cup (100 g) granulated sugar
• 1¼ cups (250 g) packed light brown sugar
• ⅓ cup (80 g) cooked-down pumpkin purée
• ~6½ oz (185 g) chocolate, rough-chopped
  • I love using a mix of the dark and milk chocolate Pound Plus from Trader Joe's, but semi-sweet chocolate/regular chips would be great too!
• i added walnuts too

recipe

• Over medium low heat in a heavy bottomed sauce pan, cook your pumpkin puree for 15 minutes to get rid of all the extra water and deepen the flavors. The texture will be similar to tomato paste! Reserve 1/3 cup
• Brown your butter. Add the two sticks of butter two a heavy bottomed sauce pan and cook over medium heat, stirring frequently until browned, about 5-8 minutes. Let cool until warm, but not hot.
• Combine flour, salt, baking soda, and spices in a medium bowl, set aside.
• In the bowl of a stand mixer, beat together your browned butter and sugars on medium speed for about 3 minutes until a thick paste forms.
• Add your egg, egg yolk and vanilla to the mixture. Mix on low until combined and glossy.

With the mixer on low speed, add in the cooked down pumpkin puree until just combined.

• Add in your dry ingredients until just incorporated and no streaks of flour remain, being careful not to overmix.
• Fold in your chocolate chunks, cover the dough bowl with plastic wrap, and let rest in the fridge for 60 to 90 minutes so the dough can fully hydrate.
• preheat to 350
• To achieve the bakery style and chewy texture, scoop your dough into large cookies, about 2 ounces. I cook only 5 on each baking sheet to give them room!
• Bake in the oven for 13-15 minutes, until the edges are golden and the center is still a little gooey.
• Remove from the oven. I like to give my sheet pan a nice thwack on the counter after removing to knock out the air in the cookies and encourage those wrinkles. Let rest on the sheet pan for 5 or so minutes before transferring to a wire rack to cool completely. *Sprinkle generously with flakey sea salt and enjoy!