Chewy Brown Butter Pumpkin Chocolate Chip Cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a small mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk the cooled brown butter, brown sugar, and cane sugar until fully combined. Add the pumpkin puree, egg yolk, and vanilla bean paste. Whisk until the mixture is smooth and glossy. Add the dry ingredients to the wet ingredients and fold together until just combined. Fold in the chocolate chips, being careful not to overmix.

Scoop the dough, about 2 tablespoons at a time, onto the prepared baking sheets–leaving about 2 inches between each cookie. Top with additional chocolate chips.

Bake for 11–13 minutes, or until the edges are set and the centers still look slightly soft. For perfectly round cookies, gently shape them with a large round cookie cutter or bowl immediately after removing them from the oven.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Finish with flaky sea salt, if desired, and enjoy!