Ingredients
Scale
- ¾ cup Unsalted Butter
- ½ cup Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- ⅓ cup Pumpkin Puree
- 1½ cups All-Purpose Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Ginger
- ⅛ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- 1 cup Semi-Sweet Chocolate Chips
- Flaky Sea Salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, brown the unsalted butter until golden and nutty in aroma; let cool slightly.
- In a mixing bowl, whisk together browned butter, granulated sugar, light brown sugar, egg yolk, vanilla extract, and pumpkin puree until smooth.
- In another bowl, combine all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, nutmeg, and cloves.
- Gradually mix dry ingredients into wet ingredients until just combined; then gently fold in chocolate chips.
- Drop cookie dough onto lined baking sheets with space between each dollop.
- Bake for about 12 minutes or until lightly golden at the edges; let cool before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg