Originally posted 11/24/17
Ingredients (Yield: 2 dozen cookies)
1 stick (1/2 cup) butter
½ cup brown sugar
½ cup white sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ tsp baking soda
½ cup pumpkin
1 tsp vanilla
2 cups flour
½ cup chocolate chips
Step 0.5: Preheat the oven to 350F. Line a baking sheet with aluminum foil or parchment paper.
Step 1: Brown your butter. Alternatively, use melted butter, but browned butter gives a great taste!
Step 2: Mix together your white sugar, brown sugar, salt, cinnamon, nutmeg, and baking soda. Pour your melted butter over the top and mix well.
Step 3: Add pumpkin puree and vanilla to the butter/sugar mixture and mix well to combine.
Step 4: Add 1 cup of flour and stir to combine, then add the second cup of flour and stir to combine.
Step 5: Add your chocolate chips and stir briefly to combine.
Step 6: Drop spoonfuls of cookie dough onto a baking sheet 1-2 inches apart.
Step 7: Bake for 7-9 minutes. The cookies will be slightly browned on the edges, but not in the middle. Do not over bake--the bottoms of these cookies burn easily. If the cookies seem a little soft, don't worry, they'll set up
Step 8: Cool slightly or all the way before serving. Store in an airtight container for up to one week.