Step 1

In a medium bowl, whisk together the hazelnut flour, tapioca flour, baking soda, salt, and spices. Set aside.

Step 2

Add the sugar to the bowl of a stand mixer or, if mixing by hand, a large bowl.

Step 3

In a small saucepan or skillet, melt the butter over medium heat. Keep cooking, stirring occasionally until the butter browns. First it will foam up and then smell toasty with little brown flecks. Pour the browned butter over the sugar and stir a couple of times.

Step 4

Add about a teaspoon of the butter/sugar mixture to the egg yolk to temper it and mix. Pour the tempered egg yolk into the butter/sugar mix and stir to combine.

Step 5

Add the pumpkin and vanilla extract and mix until combined.

Step 6

Slowly add the dry ingredients, mixing until combined.

Step 7

Add the chopped hazelnuts and chocolate and mix until evenly distributed.

Step 8

Cover the dough with plastic and chill for at least 1 hour.

Step 9

Preheat the oven to 375°F and line a large baking sheet with parchment paper.

Step 10

Drop large scoops (3 tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches). Sprinkle the tops of the cookies with a few flakes of salt. If the dough has softened up, chill the dough on the baking sheet for another 10 minutes.

Step 11

Bake for 16-18 minutes, until the edges are golden brown and the top is set, but still soft, rotating the pan halfway through.

Step 12

Remove from oven and let cool on the baking sheet for a minute or two before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.