Pumpkin White Chocolate Cookies: Chewy

Instructions:

1. Brown the butter: Melt the butter in a saucepan over medium heat. Whisk constantly until the butter foams and small brown bits form at the bottom. Remove immediately from heat and let cool for 10 minutes.
2. Cream the sugars: In a large bowl, beat the browned butter with brown and white sugars using an electric mixer until the mixture looks like wet sand and feels smooth.
3. Incorporate wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract on medium-high until the batter is creamy and a uniform orange-brown color.
4. Whisk dry ingredients: In a separate bowl, combine the flour, baking soda, salt, and pumpkin pie spice.
5. Combine: Gradually add the dry mixture to the wet ingredients. Mix on low speed just until the white streaks of flour disappear; do not overmix.
6. Fold in the white chocolate chips until evenly distributed.
7. Place rounded tablespoons of dough onto parchment lined sheets.
8. Bake at 350°F (180°C) for 10 minutes until the edges are set.