Ingredients 

Yield: an Oakley dozen (12, but 11 if you have toddlers)

• 1/2 cup butter
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 1/2 cup pumpkin (blotted to remove moisture) 
• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground nutmeg
• 1/8 tsp clove
• 1 1/2 cups chocolate chunks or chips

Directions

• In a medium saucepan, heat butter to brown (stirring often). After about 5 minutes, milk solids will form at the pan’s bottom. The butter will turn to an amber brown. Remove the pan from heat and transfer the browned butter to a bowl. Allow to cool for 30 minutes
• Once the butter is cooled, set the oven to 350
• Mix all ingredients together (folding in chocolate last)
• Spray your cookie sheet or cover with parchment paper
• Spoon 2 – 3 TBSP (I use an ice cream scooper) onto the sheet (spacing them out a few inches)
• Bake 9 – 12 minutes or until the edges are set and golden brown but the center is slightly underbaked
• Allow to cool on the cookie sheet for 15 minutes before transferring to a cooling rack

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