Directions

• In a small saucepan, combine the pumpkin purée, brown sugar, and spices. Cook on medium-high heat for 5–10 minutes, stirring constantly until the mixture is reduced to approximately 2 cups. Remove from heat and cool.
• In a skillet, add butter. Cook on medium heat, stirring regularly. Once melted, the butter will foam and sizzle. Keep stirring for approximately 5–10 minutes while the color changes. The butter will go from yellow to tan to a deep brown. Once it’s a nutty, toasty brown, remove the skillet from the heat and pour butter into a bowl to stop it from cooking. Set aside to cool.
• Sift together the flour, baking soda, and salt into a bowl. Set aside.
• Using a mixer with the paddle attachment, cream the brown butter and granulated sugar until fluffy, approximately 3–5 minutes. Keep mixing and add the yolks, and then the vanilla. Add in the pumpkin mixture until smooth. Mix in the dry ingredients all at once and blend until just combined, about 20–30 seconds. Fold in the chocolate chunks and walnuts. Cover with plastic and chill the dough for at least one hour, and up to 24 hours.
• Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Mold about 3 tablespoons of dough into balls with your hands, and place on baking sheet. Sprinkle with flaky sea salt and bake until edges are golden and the center is still somewhat soft, 12–16 minutes. Let cookies cool slightly on the baking sheet, then transfer them to a cooling rack, or directly onto your plate.