Brown the butter in a small pan until golden and nutty. Let it cool slightly.

Once cooled. In a bowl, whisk together brown butter with brown sugar, white sugar, egg, vanilla, and pumpkin butter until smooth.

In another bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.

Gradually mix the dry ingredients into the wet mixture until a dough forms.

Fold in the semi-sweet chocolate chips.

Scoop cookie dough using a 2-tablespoon scoop (about 60 g each). Makes around 12 cookies.

Chill the dough for 30 minutes.

Roll each cookie dough ball in cinnamon sugar before baking.

Bake at 375°F (190°C) for 8 minutes, remove the tray, gently tap to flatten, then bake for another 5 minutes.

Optional: sprinkle a little more cinnamon sugar on top while warm for that extra fall sparkle.