Pumpkin Chocolate Chip Cookies

 Ingredients

A cup of cold unsalted butter

2/3 cup pumpkin puree, room temperature

1/2 cup sugar

1/2 cup brown sugar

2 large egg yolks, room temperature

2 teaspoon vanilla extract

A cup and a half of flour

2.5 teaspoons pumpkin spice

A teaspoon of sodium bicarbonate

1/2 teaspoon fine sea salt

A cup of chocolate chips

How to make pumpkin chocolate chip cookies

Preheat the oven to 180°C, line two baking trays with parchment paper and set them aside.

In a large frying pan, brown the butter, stirring occasionally so that it does not burn. When the bottom of the pan is covered with brown bits of butter and it smells nutty, remove the pan from the heat.

Spread the pumpkin puree on a plate, and press it with paper towels to absorb excess liquid. Continue doing this until the pumpkin is somewhat dry.

When the butter has cooled, beat the brown sugar and regular sugar for one minute.

Add the egg yolks, vanilla extract, and dried pumpkin puree, then whisk until combined.

Add flour, pumpkin spice, baking soda, salt, and chocolate chips and stir until combined.

Using an ice cream scoop, scoop the cookie dough, roll it between your hands, and place it on the two prepared baking sheets, leaving 2-3 inches between each piece.

Bake cookies for 9 to 13 minutes or until edges are golden.

Allow the pumpkin chocolate chip cookies to cool completely on a wire cooling rack, then serve.