BROWN BUTTER AND MAPLE CHEWY SOFT BAKES

INGREDIENTS 1/2 cup unsalted butter 1/2 cup pumpkin puree 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/4 cup pure maple syrup 1 large egg yolk 1 tsp vanilla extract 1 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/4 tsp salt INSTRUCTIONS 1. Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let cool slightly. 2. Prepare the Cookie Dough: In a large mixing bowl, combine the browned butter, pumpkin puree, granulated sugar, brown sugar, and maple syrup. Mix until smooth. Add the egg yolk and vanilla extract, mixing until well incorporated. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to firm up. 4. Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press down on each dough ball to slightly flatten. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.