Brown the Butter

• Heat the butter in a small skillet or saucepan over medium heat. 
• Stir often, watching closely as it turns golden brown with tiny brown flecks at the bottom. This step takes just a few minutes, but it makes all the difference in flavor! 
• Once browned, take the butter off the heat and let it cool slightly before pouring it into a large mixing bowl.
• Mix the Wet Ingredients
• Stir the brown sugar into the butter while it’s still warm. Why? Because this action helps create that soft, chewy texture you crave. Once combined, mix in the egg yolk, sourdough starter, vanilla extract, and pumpkin puree until smooth.
• Add the Dry Ingredients
• In a separate bowl, whisk together the flour, salt, baking soda, and pumpkin spice. Gradually add this to the wet ingredients, stirring until just combined. Don’t overmix, or your cookies will be tough instead of soft and chewy.
• Stir in the Mix-Ins
• Gently fold in the chocolate chips and chopped pecans, making sure they’re evenly distributed.
• Bake
• Preheat your oven to 350°F. Scoop the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. 
• Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underdone—don’t worry, they’ll set as they cool.
• Cool and Enjoy
• Let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack.