Make the brown butter: Cut the butter into small pieces and melt it in a small pan over medium heat. After a few minutes, you’ll see it foam and hear it gently popping. Keep an eye on it, and soon little brown bits will start forming at the bottom of the pan. Once the butter turns a beautiful amber color and the popping slows, it’s ready. You’ll be greeted by that rich, nutty aroma that makes your kitchen feel like fall. Pour the butter and all of those magical brown bits into a heat-safe bowl and let it rest for about 15 minutes before using.
Whisk Dry Ingredients: In a medium bowl, combine flour, baking soda, baking powder, salt, and pumpkin spice. Set aside.
Cream Butter and Sugars: In a large bowl, beat the cooled brown butter with granulated and brown sugar until light and fluffy.
Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until fully combined.
Combine Mixtures: Gradually add dry ingredients to the wet, mixing until just combined. Avoid overmixing.
Fold in Chocolate: Gently fold in chocolate chips and chopped chocolate.
Chill Dough: Cover and refrigerate for at least 40 minutes for the best flavor and texture.
Preheat Oven: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop Dough: Drop tablespoon-sized dough balls onto the sheet, leaving 2 inches between each.
Bake: Bake 9–11 minutes until edges are set and centers are soft. Cool on the sheet for a few minutes before transferring to a wire rack.
Optional Topping: Sprinkle flaky sea salt on top while cookies are still warm for a perfect balance of sweet and savory. Enjoy!
