Begin by melting unsalted butter in a medium saucepan over medium heat. Stir continually for about 5–7 minutes, allowing it to foam and then turn golden brown, releasing a nutty aroma. Once browned, remove from heat and let it cool.

In a mixing bowl, combine the cooled brown butter, pumpkin puree, maple syrup, and pumpkin spice. Blend until smooth and well incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, and an extra pinch of pumpkin spice. Gradually add the dry ingredients to your wet mixture, whisking until just combined.

Preheat your oven to 350°F (175°C). Use a medium cookie scoop to portion out the dough onto light-colored baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are golden.

Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Melt white chocolate in a microwave-safe bowl and decorate the cookies.