Brown Butter Chocolate Chip Pumpkin Cookies

Preheat your oven to 350°F. Brown 6 tablespoons of butter. Add the browned butter to a mixing bowl, along with 1 egg yolk, 1/2 cup of coconut sugar (or cane sugar), 1/2 tsp of vanilla, and 1/4 cup of pumpkin puree. Mix well. Then, add 3/4 cup + 2 tbsp of flour, 1/4 tsp of cinnamon, 1/4 tsp baking soda, and 1/4 tsp of salt. Mix until a dough forms. The dough might be a little bit smoother than usual cookie dough. Fold in dark chocolate chips (measured with your heart). Roll the dough into 2 tbsp sized balls. Arrange on a cookie sheet and pop in the freezer for 10 minutes. Bake for 10 minutes. Right after you take them out of the oven, drop the cookie sheet on the counter to flatten the cookies and give them a “crinkled” look. Top with some flaky salt and enjoy!