step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.

step 2

Add butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to foam, at this time make sure to whisk constantly. After a few minutes, the butter will start to crackle and foam again, then will begin to turn a golden color and brown specks will form in the bottom of the skillet. Make sure to keep whisking. Once the butter has browned and has a nutty aroma, remove from heat and transfer to the bowl of a stand mixer, making sure to scrape out all of the brown bits from the skillet. Set aside and let cool to room temperature, about 8 to 10 minutes.

step 3

Place pumpkin puree in the center of a dish towel or between a few sheets of paper towel and squeeze out all of the excess moisture. Repeat if necessary until pumpkin puree is relatively dry. Discard liquid.

step 4

In a medium size bowl, whisk together the gluten free flour, rolled oats, pumpkin pie spice, cinnamon, espresso powder, baking soda, and sea salt. Set aside.

step 5

Once the brown butter has cooled, add the granulated sugar and brown sugar to the stand mixer bowl. Using the paddle attachment, mix on medium speed until combined, about 30 seconds. Next, add the egg yolk, vanilla extract, and dry pumpkin puree. Mix on medium speed until smooth and well combined, about 30 seconds. Add the dry ingredients and mix on low speed until just combined. Add the chocolate chips, pulse a few times to combine.

step 6

Using a #24 cookie scoop, scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart (9 per baking sheet). Flatten dough slightly with the palm of your hand.

step 7

Bake for 10 minutes or until the edges begin to turn a light golden brown. Remove from oven and sprinkle the cookies with flaky sea salt. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.