Preparation

• 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 the pan occasionally and cook until the butter becomes foamy and develops a nutty aroma with brown bits forming.
• Pour the melted butter into a mixing bowl, keeping the browned bits, and add the granulated and brown sugars. Stir to combine and set aside to cool.
• In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
• Add the egg yolk and vanilla to the cooled butter mixture, stirring well. Then, stir in the pumpkin puree until smooth.
• Gradually add the flour mixture in 3 batches, mixing until a soft dough forms. Finally, fold in the chocolate chips.
• Cover and chill the dough in the fridge for 30 minutes or up to 48 hours to enhance flavors.
• Scoop dough into 1 ½-tablespoon-sized balls and place on prepared baking sheets. Flatten slightly. Bake for 10-12 minutes until set and edges are light brown.
• Let cool completely and store in an airtight container for up to 3 days.