In a small saucepan over low-medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. The butter will bubble and then foam, but continue to stir it until you notice brown flecks in the bottom of the pan and the butter deepening in color. It typically takes me about 5 minutes. Be careful not to burn the butter - pull it off as soon as the butter is golden with brown flecks. Remove from the heat and let cool to room temperature, but still in liquid form, before proceeding with the recipe. Skip this step if using coconut oil.

In a large mixing bowl, combine the cooled brown butter or coconut oil, canned pumpkin, sugar, egg, and vanilla extract. Whisk until completely smooth and combined.

Add in the cinnamon, nutmeg, baking soda, baking powder, kosher salt, blanched almond flour, and coconut flour if using. Stir until a smooth dough forms and the dry ingredients are completely incorporated. Stir in the chocolate chunks.

Chill the dough for at least one hour, or up to 24 hours. Don’t skip this - you need to let the dough chill so the butter can firm back up and make sure the cookies don’t spread too much.

When you’re ready to bake, preheat the oven to 350ºF. Line two baking sheets with parchment paper. Using a large cookie scoop (this one is my favorite), scoop dough onto the cookie sheet, leaving 2” between cookies.

Bake for 11-14 minutes, or until crispy on the edges and just barely baked in the center.