• Cooking Time: 12 mins per batch
• Servings: 6-8
• Preparation Time: 90
• 1 3/4 cup  all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, 2 sticks
• 2 tablespoons water, room temperature
• 1 cup dark brown sugar
• ½ cup white sugar
• 2 teaspoons vanilla extract
• 2 teaspoon cinnamon
• 1/2 tsp nutmeg
• 3/4 cup pumpkin puree
• 1 teaspoon espresso powder
• 1 large egg
• 1 large egg yolk
• 1 cup semi-sweet chocolate chips

1. In a medium bowl, sift together the flours, salt, and baking soda. Set aside
2. In a medium or large saucepan, add the butter and melt over medium heat
3. Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over
4. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid
5. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes
6. In a large bowl, add the sugars, vanilla, espresso powder, cinnamon, nutmeg and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes
7. Add the egg and yolk and beat until incorporated. Beat in the pumpkin
8. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated
9. Using a wooden spoon, fold the chocolate chips into the dough
10. Scoop the cookies onto a parchment paper-lined baking sheet. Chill for 30 mins-1 hour
11. Bake at 350 for 12 mins

The pumpkin makes these super cakey. I like my plain chocolate chip cookies better but this is a really nice treat that I look forward to every fall