How to make it:

• In a small saucepan brown the butter on medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.

• Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill.

• In the meantime, chop up your chocolate bar if using one and prep the pumpkin puree by using a napkin or cheesecloth to gently strain water out of the pumpkin puree. (You may need multiple napkins)

• Once the butter has cooled, whisk the pumpkin puree, granulated sugar, and dark brown sugar into it.

• Whisk in the egg and vanilla until well combined.

• Add in the flour, oats, baking soda, baking powder, salt, and pumpkin pie spice.

• Use a rubber spatula to fold the mixture together until a few flour streaks remain.

• Add in the chopped chocolate and fold just until no flour streaks remain.

• Scoop out heaping 3 tbsp. scoops of dough, setting them on the cookie sheet at least 2” apart to allow room for spreading.

• Top each cookie with additional chocolate and bake for 12-14 minutes, until the edges of the cookie have set but the top is still shiny.