• In a medium mixing bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Set aside.
• Melt ½ cup butter (1 stick) in a medium-sized saucepan over medium heat, stirring constantly with a rubber spatula.
• Continue stirring until the butter turns a medium brown color and develops and sweet and slightly nutty aroma (2-4 minutes).
• Remove the pan from heat and stir in the remaining ¼ cup of butter until melted.
• Add the regular sugar and brown sugar and stir until combined. The sugars will not fully dissolve in the butter, but should be well mixed.
• Wait 5 minutes for the butter and pan cool down before the next step. If you are using a heavy saucepan such as a cast iron, make sure that you allow the pan to cool down completely or transfer the butter and sugar mixture to a large mixing bowl.
• Add the vanilla extract, pumpkin puree and sourdough discard and whisk together until smooth.
• Slowly stir in the dry ingredients with a rubber spatula until just combined.
• Stir in the chocolate chips until just combined.
• Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.

When Ready To Bake the Cookies

• Preheat the oven to 375℉.
• Line two large cookie sheets with parchment paper.
• Roll the cookies into 1¼" balls and place on the prepared cookie sheet in a 3x4 formation.
• Bake for 12-14 minutes. The cookies will be puffed up in the oven but will flatten out when removed.
• Cool 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.