Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper. Set aside
2. Place a paper towel on a plate. Place pumpkin on top of the paper towel. Use several other paper towels to “blot” the pumpkin dry, removing as much excess moisture as possible. Set aside.
3. Place the butter in a heavy bottom saucepan and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes. Remove from heat and let cool slightly.
4. In a medium bowl stir together flour, salt, baking soda, baking powder and pumpkin pie spice. Set aside.
5. In a large bowl whisk together cooled browned butter, granulated sugar and brown sugar. Whisk in the egg yolk, vanilla and pumpkin puree, whisking until smooth.
6. Stir in the flour mixture, a little at a time, stirring well after each addition. Continue stirring in flour until all flour has been incorporated and a soft dough forms. Fold in chopped candy bars.
7. Using a cookie scoop or a tablespoon, scoop dough into 1 ½-inch balls. Place dough onto prepared baking sheets, leaving several inches in between for expansion. If desired, sprinkle the tops of the cookie with flaky sea salt.
8. Bake cookie dough for 8-10 minutes, or until cookies are set and edges are lightly browned. Do not over bake!
9. Let cookies cool on baking sheet for 1-2 minutes before transferring them to a baking rack to cool completely. Store at room temperature in an airtight container for up to 5 days.