Then, brown the butter & cool to room temperature.
To brown the butter, grab a light colored pan (this helps with being able to spot when the butter is browned enough) and place it over medium heat.
Add the cubed butter to the pan and continuously stir with a wooden or rubber spoon to keep the heat moving evenly across all the butter.
The butter will quickly melt and start to foam and sizzle. This is good! Keep things going for another 5-8 minutes until the butter turns a nice golden brown. Hint: Once it starts to smell nice and toasty and nutty, you are about 3 minutes away from it being done!
Immediately remove the butter from heat and place it into a heat proof container to completely cool to room temperature.
Next, Prepare the pumpkin. Don’t skip this step!
Prepare the canned pumpkin by measuring out 120g of puree.
Grab a couple paper towels or a cheese cloth, place the puree inside and blot/squeeze the pumpkin to remove excess liquid.
You’ll want to remove most of the liquid so you are left with something that resembles more of a paste than a puree.
In a medium bowl, combine flour, baking soda & baking powder, salt, cornstarch, cinnamon and pumpkin pie spice. Set that aside.
Using an electric mixer on medium-high, cream the cooled browned butter, vanilla and sugars together until light and fluffy. Set a timer for 4 minutes and walk away. Let that butter & sugar mixture get nice and fluffy!
Add in the prepared pumpkin and egg to the sugar mixture and mix until just combined
Gradually add in the flour mixture, being sure to wipe down the sides of the bowl between mixes
Finally, fold in the chocolate chips
Scoop out your cookies into 1 inch balls. Roll each in your hand until smooth, then drop them into sugar to lightly coat the outside of each cookie ball.
Place on a baking sheet greased and lined with parchment paper