Ingredients:

  • 1/2 cup (113g) unsalted butter, browned and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80g) pure pumpkin puree
  • 1/4 cup (60g) sourdough discard, unfed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Place the butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly. Once the butter smells nutty and golden-brown bits appear at the bottom, remove from heat immediately and let cool for 5–10 minutes.
  2. In a large mixing bowl, combine the browned butter and both sugars. Whisk in the pumpkin puree, sourdough discard, egg, and vanilla extract until the mixture is smooth and velvety.
  3. Sift the flour, pumpkin pie spice, baking soda, and salt directly into the wet mixture. Using a spatula, fold the ingredients together gently until no streaks of white flour remain.
  4. Fold in the semi-sweet chocolate chips or dark chocolate chunks until evenly distributed.
  5. Optional: Chill the dough for 30 minutes to improve texture and structure before scooping and baking.