adapted from: broma bakery
INGREDIENTS
1/2 cup browned butter
1/3 cup pumpkin puree, cooked down*
1 cup brown sugar (213g)
1 egg yolk
2 tsp vanilla extract
1 3/4 cup a.p. flour (220g)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
2/3 cup cinnamon chips
DIRECTIONS
In a large bowl mix together browned butter, pumpkin, and brown sugar until the brown sugar has dissolved.
Add egg yolk & vanilla, and mix until combined.
Add flour, baking soda, baking powder, and pumpkin pie spice. Stir until *just* combined. Light streaks of flour will probably still be chilling there.
Fold in cinnamon chips.
Fold in cinnamon chips.
Scoop cookie dough with a #30 scoop (2.25 Tbsp). Place on a cookie sheet.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350ºF.
Place on cookie sheet, 2 inches apart. Slightly flatten the dough.
Bake for 13 minutes.
Let cook on cookie sheet for 2 minutes before transfering to cooling rack.
*Take a 15 oz can of pumpkin puree, and over medium heat cook down to half the volume. The puree will become thick, and the color will deepen significantly.
