1-Begin by preheating your oven to 350 degrees Fahrenheit and lining baking sheets with parchment paper to prevent sticking. Next, melt the unsalted butter in a medium pan over medium heat, swirling it occasionally until it foams and pops; once the noises quiet, keep stirring until it smells nutty and brown bits form, then remove from heat and pour into a bowl, including those flavorful bits.

2-Stir in the granulated sugar and light brown sugar while the butter is still hot, then let the mixture cool to room temperature for even blending. In a small bowl, whisk together the all-purpose flour, fine sea salt, baking soda, ground cinnamon, ground ginger, nutmeg, and cloves to combine the dry ingredients thoroughly.

3-Add the egg yolk and vanilla extract to the cooled butter mixture, stirring until smooth, then mix in the pumpkin puree for that signature moisture and flavor. Gradually add the dry ingredients in three parts, mixing well each time until a soft dough forms, and fold in the semisweet chocolate chips for gooey surprises in every bite.

4-Cover the dough and chill it for at least 30 minutes or up to 48 hours for deeper flavor until it’s firm enough to scoop. Finally, scoop 1 1/2 tablespoon-sized balls onto your prepared sheets, flatten them slightly, and bake for 10 to 12 minutes until the edges are lightly browned. For larger cookies, use a 3-tablespoon scoop and bake 12 to 15 minutes; always cool them completely before storing. Pair these cookies with a simple no-churn ice cream recipe for a delightful dessert.