Instructions

In a large bowl combine the flour, baking soda, cinnamon, nutmeg, ginger and salt. Stir with a fork or whisk to combine. Set aside.

In a saucepan, melt the butter over medium heat. When the butter starts to foam, whisk it constantly until the butter begins to brown on the bottom. Remove from heat and pour the butter into your mixing bowl to cool for a few minutes.

Add the sugar, vanilla, and pumpkin to the butter and use your stand mixer to combine well. Then add the 2 eggs and mix again until well-combined.

Add the dry ingredients to the wet ingredients a little at a time and mix until well combined.

Stir in the chocolate chips by hand. They'll get broken up if you use the mixer.

Refrigerate dough for at least one hour.

When you're ready to bake, preheat the oven to 325 degrees Fahrenheit. Drop spoonfuls of cookie dough onto your baking sheet. I like to use a silicone baking mat to keep the bottoms from browning.

Bake for 10-12 minutes or until cooked through. Don't overcook or they'll dry out.

Sprinkle with sea salt just before serving. If you're going to eat some right away (of course you are!) when they come out of the oven go ahead and sprinkle the salt on right away. For the ones that you store I would wait and add the salt before eating. These are moist pumpkin cookies, not dry like a chocolate chip cookie, and in a sealed container the salt will dissolve and turn to salt water instead of looking and tasting pretty sitting on top of your cookie.