Make the brown butter: Cut the butter in small pieces and heat the butter in a small pan on medium heat for about 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. You should smell a nutty aroma. Scrap the butter (and all the of those magical brown bits into a heat-safe bowl and let rest for about 15 minutes.

In a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, add the granulated sugar, brown sugar, cooled browned butter, vanilla, and pumpkin spice, and beat with a hand mixer for 2-3 minutes.

Add the pumpkin puree. Beat until well combined. Then, add the egg. Beat until well combined.

Add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Then, fold in your chocolate.

Transfer the cookie dough to a fridge and let chill for at least 40 minutes to allow the flour to hydrate and obtain those brown butter, pumpkin, vanilla, and pumpkin spice flavors (Pro tip: Allowing your dough to refrigerate for 2-4 hours will result in the best flavored cookie; however, 40 minutes works just fine.)

Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Remove your chilled dough from the refrigerator and scoop dough into the lined baking sheet with a medium (2 tablespoon sized) cookie scooper. The dough should be about 2 inches apart.

Bake the cookies at 350 degrees for about 10 minutes or until the edges of the cookies are set and the center is soft. Top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 15-20 minutes or until set.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!