Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Melt butter in a medium pan over medium heat, swirling occasionally until golden brown with a nutty aroma. Pour into a mixing bowl, including the browned bits.
3. Stir granulated sugar and brown sugar into the warm butter. Allow to cool to room temperature.
4. In a separate bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
5. Add egg yolk and vanilla to the cooled butter mixture, then stir in pumpkin puree until smooth. Gradually mix in dry ingredients and fold in chocolate chips.
6. Cover and refrigerate dough for 30 minutes or until firm. For richer flavor, refrigerate for up to 48 hours.
7. Scoop dough into 1½-tablespoon balls and place on prepared baking sheets. Flatten slightly and bake for 10–12 minutes, until edges are lightly golden.
8. Allow cookies to cool completely before serving. Store in an airtight container at room temperature for up to 3 days.
Notes
For larger cookies, use 3 tablespoons of dough per cookie and bake for 12–15 minutes.
Measure flour carefully to prevent dry or cakey cookies.
Use canned pumpkin puree, not pumpkin pie filling, for the best texture.
Pumpkin flavor becomes more pronounced the following day.
