Brown butter by placing butter into a small small pot over medium heat. As butter melts swirl the butter in the pot to keep it moving. The butter will start to foam, keep the pot moving. As soon as you see the colour star to change remove from the heat. Allow the butter to cool before adding it into the mixing bowl.

Make sure to scrape up and browned bits off the bottom of the pan.

Preheat oven to 350 degrees. Place parchment down on a cookie sheet.

Add browned butter and sugar to the bowl of standing mixer. Beat together scraping down sides as needed.

Add egg white and vanilla. Mix again.

Add in pumpkin puree and mix until fully combined.

In a seperate bowl, whisk dry ingredients together and slowly add to wet with mixer on.

Use a spatula to add pistachios and chocolate chips. Reserve 2 tbsp of each to press into the tops of the dough before baking.

Use a 1/4 cup ice cream scoop to equally measure out cookies. Press reserved nuts and chocolate onto the top and place in preheated oven.

Bake for 15-16 minutes. Set timer for 8 minutes and at that time, gently but firmly bang the pan on stove top or protected counter. Return them to the oven to finish baking.

Place on a wire rack to cool and sprinkle with flaky sea salt to finish them.

Enjoy!