Pumpkin Chocolate Chip Cookies

Place the butter in a saucepan over medium heat.

Let it melt, then continue cooking while stirring or swirling the pan until it begins to foam and the milk solids turn golden brown.

Once it smells nutty and reaches a beautiful golden-brown color, remove it from the heat. Let it cool slightly.

You can use canned pure pumpkin purée, which is the easiest option. Just make sure it is plain pumpkin purée — not pumpkin pie filling, which already contains added sugar and spices.

To make your own, peel and cut fresh pumpkin into pieces and boil it in water until very soft. Drain it extremely well and blend with an immersion blender until completely smooth.

Because pumpkin holds a lot of water, place the purée in a clean kitchen towel or cheesecloth and gently squeeze out the excess liquid. You want it thick, not watery.

Measure ⅓ cup for this recipe.

In a separate bowl, sift together the flour, powdered milk, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Mix everything together well and set aside.

In a large mixing bowl, combine the light brown sugar and granulated sugar.

Add the egg and vanilla. Whisk until smooth and well combined.

Add the slightly cooled brown butter and pumpkin purée. Whisk until smooth.

Gradually add the sifted dry ingredients to the wet mixture.

Mix only until the cookie dough comes together. Do not overmix.

Add the mini chocolate chips and the chopped milk chocolate bar.

Switch to a spatula and gently fold the chocolate into the dough until evenly distributed.

I love using both because the mini chips spread through the whole cookie, while the chopped chocolate gives you larger melted chocolate pockets.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Using an ice cream scoop or large cookie scoop, portion the dough onto the prepared baking sheet. Leave some room between the cookies.

For even more chocolate, press a few extra chips or chopped chocolate pieces into the tops before baking.

Bake at 350°F for about 9–10 minutes, or until the edges are lightly golden and the centers are still soft.

Every oven bakes differently, so use the time as a guide and watch the cookies closely. Do not overbake if you want them soft in the middle.

Let the cookies rest on the baking sheet for a few minutes after baking.

If you like sweet and salty together, sprinkle a little flaky sea salt over the warm cookies.