Baking Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper.
• In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirl occasionally until it becomes foamy and develops a nutty aroma. Remove from heat once amber bits form.
• Add the granulated sugar and brown sugar to the hot butter and stir to combine. Cool to room temperature.
• In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
• To the cooled butter mixture, add the egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Gradually mix in flour mixture until a soft dough forms. Fold in chocolate chips.
• Cover and chill the dough in the fridge for 30 minutes until firm enough to scoop.
• Using a medium cookie scoop, roll the dough into 1 ½-tablespoon-sized balls and place them on baking sheets. Flatten slightly and bake for 10-12 minutes until set.
• Let cool completely. Store in an airtight container for up to 3 days.