Pumpkin Chocolate Chip Cookies With Brown Butter

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3/4 cup canned pumpkin puree
• 2 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups semi-sweet chocolate morsels

1. Preheat oven to 400u0b0.
2. Heat butter in a medium skillet over medium heat; cook, stirring frequently, until butter is a deep brown and fragrant, about 8-10 minutes. Remove from heat and let come to room temperature.
3. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.
4. Beat together butter and sugars in a large mixing bowl with an electric mixer at medium speed, scraping down the of the bowl sides as necessary. Add pumpkin puree, vanilla, and egg and mix until combined. Fold in morsels.
5. Drop 2-tablespoon mounds of dough 2-inches apart onto a parchment paper-lined baking sheet (no more than 6 cookies per sheet).
6. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 3 minutes; transfer to wire racks to cool completely.

flour, baking soda, ground cinnamon, salt, unsalted butter, sugar, light brown sugar, pumpkin puree, vanilla, egg, semisweet chocolate morsels

Taken from www.myrecipes.com/recipe/pumpkin-chocolate-chip-cookies (may not work)