Step 1

Let's start with browning the butter. I just add the stick of butter to a small pot and heat over medium low heat, whisking or stirring constantly until the butter melted, then foams, then starts to toast and get brown. You'll smell it! The whole goal here is to toast the milk solids, not burn them. In all it should take about 5 minutes give or take.

Step 2

Pour into a heatproof bowl to allow to cool until it thickens up again.

Step 3

Preheat oven to 350F

Step 4

Combine the brown sugar, coconut sugar, and brown butter in a large bowl. Whisk to combine.

Step 5

Add in the vanilla, egg, and pumpkin puree. Whisk again to combine.

Step 6

Best practice is to combine the dry in its own bowl and then add to the wet, but sometimes I'm lazy and just really don't want to dirty another dish. If you're feeling that way then just pile all of the dry on top of the wet and then sorta mix it on top of the wet before mixing it into the wet ingredients below. Mix just until no dry remains.

Step 7

Add in the white chocolate chips and mix again.

Step 8

Scoop out approximately 1/4 cup portions onto a baking sheet, leaving at least 2 inches between each cookie. You'll likely need 2 baking sheets. Top each cookie with a couple more chocolate chips and some pumpkin seeds.

Step 9

Arrange the racks in the oven to be on the top third and bottom third. Place one baking sheet on each rack. Bake for 7 minutes and then switch and rotate the baking sheets to ensure the cookies brown evening. Cook another 7-10 minutes or until browned, puffed, and starting to crisp up.

Step 10

Remove and allow to cool on the pan for 5-10 minutes. The cookies are very cakey so this helps ensure they set.

Step 11

Enjoy!