# What You’ll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2/3 cup pumpkin purée (not pumpkin pie filling)
05 - 1 large egg yolk
06 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
07 - 2 1/2 cups all-purpose flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 2 teaspoons ground cinnamon
12 - 1/2 teaspoon ground ginger
13 - 1/2 teaspoon ground nutmeg
14 - 1/4 teaspoon ground cloves
→ Optional Add-Ins
15 - 1 cup semi-sweet or dark chocolate chips
16 - 1/2 cup chopped toasted pecans or walnuts
# How to Make It:
01 - In a medium saucepan over medium heat, melt unsalted butter, stirring often until it foams, turns golden, and gives a nutty aroma (about 5 to 7 minutes). Transfer to a mixing bowl and let cool for 10 minutes.
02 - Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
03 - In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until thoroughly mixed.
04 - Add light brown sugar and granulated sugar to cooled brown butter. Whisk briskly until homogenous.
05 - Add pumpkin purée, egg yolk, and vanilla extract to the butter-sugar mixture. Stir until the mixture is smooth.
06 - Gradually fold the dry ingredients into the wet mixture until just incorporated, avoiding overmixing.
07 - If desired, gently mix in chocolate chips and/or chopped toasted pecans or walnuts.
08 - Using a cookie scoop or spoon, portion approximately 2 tablespoons of dough per cookie onto prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10 to 12 minutes until edges are set and centers appear just underdone.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
