Ingredients
Directions
- 1
Start by browning the butter.
- 2
Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.
- 3
Make the cookie dough. In a medium bowl, whisk together the flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Set aside.
- 4
In a separate large bowl, add in the browned butter, brown sugar, and granulated sugar. Whisk to combine.
- 5
Then add the pumpkin puree, egg yolk, and vanilla, and whisk until well combined and smooth.
- 6
Add the dry ingredients into the wet, and fold until just combined.
- 7
Add in the chocolate chips and fold again until evenly dispersed.
- 8
Cover the dough and place in the fridge to chill for at least 1-2 hours (ideally 2-4) or up to 24 hours. I let mine sit in the fridge overnight to let the flavors fully develop and prevent spreading!
- 9
Once ready to bake, preheat the oven to 375F, and line 2 baking sheets with parchment paper.
- 10
Use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) balls of dough onto the baking sheet. You can let the dough sit out from the fridge for a little bit if it is too hard to scoop.
- 11
Press extra chocolate chips on top if desired.
- 12
Bake at 375F for 12-14 minutes, or until the middle still looks soft, but the edges start to get golden brown.
- 13
Remove and let cool on the pan for 5-10 minutes, then transfer to a wire cooling rack.
- 14
Sprinkle with flaky sea salt, if desired.
- 15
Enjoy!
