Pumpkin White Chocolate Chip Cookies

Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
Add egg yolk and vanilla, mix until smooth on low speed, about 30 seconds. Stir in pumpkin.
Add flour, soda, salt, cinnamon and pumpkin pie spice and mix until combined. Fold in white chocolate chips.
Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet. Bake the cookies for 11-13 minutes. You're looking for a light golden brown outside rim. If your cookies don't spread as much as you'd like you can bang the hot pan a few times on the counter.