Melt the butter in a medium-sized pan over medium heat. Stir continuously as it crackles and turns foamy to prevent burning. Cook until the butter turns golden brown and you detect a nutty aroma, about 5 minutes. Quickly remove from heat and transfer to a glass bowl, letting it cool for at least 15 minutes before using.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Meanwhile, measure out all your ingredients. For the pumpkin, measure 3/4 cup of pumpkin puree and use a paper towel to blot it to remove excess moisture—blot three times for best results. This will help achieve chewier cookies.

In a medium bowl, mix together the flour, old-fashioned oats, ground cinnamon, ground allspice, ground ginger, ground nutmeg, baking soda, baking powder, cornstarch, and salt until everything is evenly distributed.

In another medium bowl, combine the cooled browned butter (from Step 1) and packed dark brown sugar. Mix in the egg, vanilla extract, maple syrup, and blotted pumpkin puree (from Step 2) until fully incorporated.

Fold the dry ingredients (from Step 3) into the wet ingredients (from Step 4) until just combined and a soft cookie dough forms. Take care not to over-mix for a tender cookie texture. Next, gently stir in the semi-sweet chocolate chips. I like to reserve a few chocolate chips to place on top of the cookies before baking for extra appeal.

Scoop about 1.5 tablespoons of cookie dough per cookie onto the lined baking sheet. Slightly flatten the tops of the cookies for even baking. Bake 6 cookies at a time for 13-16 minutes, or until the centers are set. I usually find 15 minutes to be perfect. Allow the cookies to cool on the tray for a few minutes before transferring to a wire rack. For an extra chewy center, you can take them out as soon as the edges brown.