Chewy-Not-Cakey Pumpkin Chocolate Chip Cookies

Directions

1. Heat oven to 375 F. Line a baking sheet with parchment or silicone liner (or lightly grease).
2. Mix flour, salt, baking soda, cinnamon and nutmeg until well combined.
3. In a small skillet or saucepan, melt the butter over medium heat. Continue to cook until the foaming stops and the butter begins to brown. Pour browned butter into a large mixing bowl to cool.
4. In the same pan, cook the pumpkin puree over medium heat, stirring frequently, until it is substantially reduced in volume and thickens to a doughy texture (about 5 to 10 minutes). Measure 1/3 cup of the reduced puree and add to the butter. Allow to cool to room temperature.
5. To the butter and pumpkin, add the two sugars, egg yolk, and vanilla, stirring until homogenous. Add the flour mixture in 3 parts, mixing thoroughly after each. Fold in the chocolate chips.
6. Chill the dough for at least half an hour. Scoop or spoon into 1 1/2 Tablespoon sized balls. If desired, roll the balls in the optional demerara sugar or granulated sugar; it gives the cookies a crisper exterior. Place the balls on the prepared baking sheet, leaving at least 2 inches space between them. Flatten them to rounds about 1/2-inch high.
7. Bake for 10 to 12 minutes, until just beginning to brown. Let cool on the sheet for a few minutes, then remove to a rack to finish cooling.