Step 1

Brown butter over medium heat for 5-10 min, then cool.

Step 2

Mix in brown sugar and white sugar.

Step 3

Drain pumpkin puree using cheese cloth; add to bowl with vanilla.

Step 4

Fold in flour, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 5

Add chocolate chips if using.

Step 6

Scoop 1 tsp cookie butter onto parchment; freeze until firm.

Step 7

Scoop about 2 tbsp dough per cookie, flatten, wrap around frozen cookie butter, and seal.

Step 8

Chill dough balls for 30 min; keep cookie butter frozen until use.

Step 9

Bake at 350°F (175°C) for 10 min.