Ingredients:

  • 115g unsalted butter, browned and cooled
  • 110g maple syrup
  • 125g pumpkin puree (unsweetened)
  • 5ml vanilla extract
  • 1 large egg (50g)
  • 250g white whole wheat flour
  • 5g baking soda
  • 2g ground cinnamon
  • 1g ground ginger
  • 0.5g ground cloves
  • 3g salt
  • 170g dark chocolate chips (70% cocoa)

Instructions:

  1. Preheat oven to 350°F (175°C). Brown the butter in a saucepan over medium heat until it foams and smells nutty, then set aside to cool.
  2. In a large bowl, whisk the cooled browned butter with maple syrup and pumpkin puree until the mixture is velvety and emulsified. Stir in the egg and vanilla extract until smooth.
  3. In a separate medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula. Mix only until no streaks of flour remain.
  5. Fold in the dark chocolate chips.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until edges are set and the center looks slightly soft.
  8. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.