# Ingredients:
→ Wet Ingredients
01 - 3/4 cup unsalted butter
02 - 1/2 cup pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 3/4 teaspoon kosher salt
11 - 1 1/2 teaspoons ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/8 teaspoon ground cloves
→ Add-Ins
14 - 1 cup semi-sweet chocolate chips
15 - 1/2 cup chopped toasted pecans or walnuts (optional)
# Directions:
01 - Melt unsalted butter in a medium saucepan over medium heat. Stir continuously until butter foams, turns golden brown, and releases a nutty aroma, about 5 to 7 minutes. Transfer to a bowl and allow to cool for 10 minutes.
02 - Whisk together the browned butter, pumpkin purée, light brown sugar, and granulated sugar in a large bowl until smooth.
03 - Add the egg yolk and vanilla extract to the wet mixture and whisk until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, nutmeg, and cloves until evenly combined.
05 - Add the dry ingredient mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold in the semi-sweet chocolate chips and chopped toasted nuts if using.
07 - Cover the dough and refrigerate for a minimum of 30 minutes and up to 2 hours to improve texture.
08 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
09 - Using a tablespoon or cookie scoop, drop approximately 1.5 tablespoons of dough per cookie onto the prepared baking sheets, spacing cookies about 2 inches apart.
10 - Bake for 11 to 13 minutes, or until the edges are set and centers remain slightly soft.
11 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
