Instructions
- Add butter to a skillet over medium heat. Stirring frequently, continue to cook the butter until it begins to foam & turn golden. When the butter is ready, it should have a nutty aroma.
- Transfer to a large mixing bowl & let cool to room temperature. Whisk in the sugars, eggs, pumpkin puree & vanilla until well combined.
- Sift in the flour, pumpkin pie spice, baking soda & salt. Fold in the chocolate. Let the batter stand at room temperature for 30 minutes.
- Preheat the oven to 375(f) degrees. Using an ice cream scoop, shape into 24 evenly sized rounds.
- Transfer to a baking sheet lined with parchment paper, 8 per sheet. Finish with a sprinkle of flaked salt.
- Bake until the edges are golden, about 10 minutes. Enjoy!
