Brown the butter in a small saucepan on low heat. It will melt, foam, and turn golden brown. Remove the butter from the saucepan and let it cool to room temperature.
While the butter is cooling down, blot the pumpkin puree using a paper towel. Gently blot it to remove most of the excess moisture. Set it to the side when done.
Combine the wet ingredients in a large bowl. Mix the sugars, vanilla extract, blotted pumpkin puree, egg white, and browned butter.
Add the flour, baking soda, baking powder, salt, and spices to the wet ingreidents. Mix to combine.
Fold in the chocolate chips using a rubber spatula.
Form the dough into balls using a medium cookie scoop or a small cookie dough scoop, Rolling the two balls together. Place the prepared dough in the fridge to chill for 30 minutes.
While the cookies chill, preheat the oven to 350 and prepare a cookie sheet with parchment.
Place the cookie dough on the prepared cookie sheet and bake the cookie dough for 12 minutes. At 4-5 minutes, use the back of a spoon to press down the cookies to flatten them. Continue to let them bake until they are firm around the edges.
Let the cookies cool on the pan before moving them to a cooling rack to fully cool.
