Cut butter into ½ “cubes.

Put butter in a thick-bottomed pan (preferably in an even layer).

Cook over medium heat, stirring occasionally,

First, the butter will melt.

Then, it will begin to foam on top and start bubbling.

Next, it will start turning light brown with light brown flecks.

Then, it will start turning a darker brown, amber color. At this point the butter is browned and cooking is complete.

Immediately transfer the browned butter to a large mixing bowl.

Whisk in granulated and brown sugar.

Then add the pumpkin puree, egg and vanilla and whisk until smooth.

Add the flour, pumpkin pie spice, cinnamon, salt, baking soda and baking powder and stir until combined.

Stir in chocolate chips and toffee bits.

After chilling, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Line two baking sheets with silicone baking mats or parchment paper.

Then, use a 2 Tablespoon cookie scoop to measure out a portion of cooking dough, roll it into a ball and place on the prepared baking sheet. Repeat until all the dough is used.

Bake In the preheated oven for 9-10 minutes, or until cookies look set and slightly puffed.

Remove the cookie tray from the oven and tap it on the counter to release some of the air from the cookies (important for chewy cookies)

Let the cookies cool on the cookie sheet for 5 to 10 minutes. (if desired, top with additional chocolate chips and toffee bits while still warm).

Transfer the cookies from the cooking sheet to a wire cooling rack to cool for at least 30 minutes before eating. The cookies “deflate” as they cool and achieve the chewy texture you see pictured in this post.