Preparation Steps

• Melt the butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter turns a golden brown and smells nutty. Remove from heat and let cool slightly.
• In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until well combined.
• Stir in the pumpkin puree, egg, and vanilla extract until smooth.
• In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 30 minutes.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
• Bake for 10-13 minutes, or until the edges are lightly golden and the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.