a little ASMR for pumpkin lovers

1. Preheat oven to 350˚ F. Line two baking sheets with parchment paper. Set aside.
2. In a medium saucepan over medium-high heat, brown the butter. * if you don’t know how to brown butter >>> Once butter is melted, continue to stir as the butter begins to foam. After about 5 minutes, milk solids will begin to form on the bottom of the pan. Continue stirring occasionally until the butter begins to turn an amber brown and will become aromatic. Remove the pan from the heat and carefully pour the butter into a large heat-safe bowl. Use a spatula to scrape down the bottom of the pan to get all the brown butter bits. Set the butter aside to cool for about 10 minutes. You can speed this up by putting the butter in the freezer. We want it to be cool enough to bake with, but not to solidify.
3. Meanwhile, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
4. To the cooled brown butter, add both sugars, egg white, vanilla and pumpkin puree. Whisk until smooth.
5. Add the dry ingredients to the wet and mix until just combined.
6. Fold in the chocolate chips. Do not overmix. Scoop the dough into 2 ounce portions and place 2 inches apart on the prepared cookie sheets.
7. Bake for 9 to 10 minutes or until the edges are set and golden brown but the center is still slightly underbaked. Remove the cookie sheet from the oven let cool for 15 minutes before transferring to a wire rack to cool completely.