-
1
Heat oven to 375 F. Line a baking sheet with parchment or silicone liner (or lightly grease).
-
2
Mix flour, salt, baking soda, cinnamon and nutmeg until well combined.
-
3
In a small skillet or saucepan, melt the butter over medium heat. Continue to cook until the foaming stops and the butter begins to brown. Pour browned butter into a large mixing bowl to cool.
-
4
In the same pan, cook the pumpkin puree over medium heat, stirring frequently, until it is substantially reduced in volume and thickens to a doughy texture (about 5 to 10 minutes). Measure 1/3 cup of the reduced puree and add to the butter. Allow to cool to room temperature.
-
5
To the butter and pumpkin, add the two sugars, egg yolk, and vanilla, stirring until homogenous. Add the flour mixture in 3 parts, mixing thoroughly after each. Fold in the chocolate chips.
-
6
Chill the dough for at least half an hour. Scoop or spoon into 1 1/2 Tablespoon sized balls. If desired, roll the balls in the optional demerara sugar or granulated sugar; it gives the cookies a crisper exterior. Place the balls on the prepared baking sheet, leaving at least 2 inches space between them. Flatten them to rounds about 1/2-inch high.
-
7
Bake for 10 to 12 minutes, until just beginning to brown. Let cool on the sheet for a few minutes, then remove to a rack to finish cooling.
