Baking Instructions

• Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.
• Brown the butter in a large stainless steel pan, stirring occasionally until it smells nutty and is covered in brown bits. Remove from heat and cool in the fridge until it reaches 75°F.
• Soak up the extra liquid from the pumpkin puree using paper towels until it feels dry.
• Whisk together the cooled butter, brown sugar, and granulated sugar for exactly 1 minute until well combined.
• Mix in the egg yolks, vanilla, and dried pumpkin puree until combined.
• Fold in the dry ingredients and chocolate until just combined.
• Scoop out cookie dough using a 3 tablespoon cookie scoop, roll them into balls, and place them spaced on the baking trays.
• Bake one tray at a time for 9-13 minutes until edges are golden brown. Let cool on a wire rack before enjoying.