Brown the Butter: In a saucepan over medium heat, melt the butter and continue cooking it until it turns golden brown and has a nutty aroma. This takes about 5-7 minutes. Once browned, remove from heat and let it cool for about 5-10 minutes.

Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until fully incorporated. Then add the egg, and mix again until smooth.

Prepare the Pumpkin: Make sure to drain the pumpkin puree thoroughly. Using paper towels, press out as much moisture as you can from the pumpkin. This helps avoid excess liquid in the cookies and ensures they have a perfect texture.

Combine Wet Ingredients: Once the pumpkin is dried, fold it into the butter mixture until everything is well blended.

Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, and baking powder.

Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Chop the Chocolate: Coarsely chop your chocolate bar into various sizes. You want some big chunks and some smaller bits for those melty chocolate pockets in every bite. Fold the chopped chocolate into the dough.

Chill the Pumpkin Chocolate Chunk Cookie Dough: Using a large cookie scoop, scoop out the pumpkin chocolate chunk cookie dough and place the balls onto a parchment-lined baking sheet. Chill the cookie dough in the fridge for 30 minutes. This helps the cookies hold their shape during baking.

Bake the Pumpkin Chocolate Chunk Cookie : Preheat your oven to 350°F (175°C). After the pumpkin chocolate chunk cookie dough has chilled, bake the cookies for 10-12 minutes until they are lightly golden on the edges and just set in the center.

Top with Salt and Enjoy the Pumpkin Chocolate Chunk Cookies: Once out of the oven, sprinkle a little flaky sea salt on top for that extra touch of flavor. Let the pumpkin chocolate chunk cookies cool slightly before digging in!