• Preheat oven to 350℉ (180℃)
• Line sheet pans with parchment paper or silicone baking mats

Brown butter

• Place chunks of butter in a saucepan over medium heat, stir slowly and constantly. Once the butter has melted, it will begin to foam. Keep cooking and stirring. The foam will subside, and the butter will start to sizzle and bubble.
  ½ Cup Unsalted butter
• The milk solids in the butter will start to brown. You’ll notice a nutty aroma and see the butter turn golden brown. When you see browned bits (milk solids) at the bottom of the pan, remove from heat immediately. The process to brown butter takes about 4 - 6 minutes.
• Add espresso powder to the browned butter. Stir until dissolved.
  2 teaspoons Instant espresso powder
• Pour into a large heat-resistant bowl. Let it cool at room temperature for 30 minutes before proceeding with remainder of recipe.

Cookie dough

• Combine flour, baking soda, pumpkin pie spice and salt in a medium-sized bowl. Whisk together until well combined. Set aside for later.
  1¼ Cups All-purpose flour, ½ teaspoon Baking soda, 2 teaspoon Pumpkin pie spice, ½ teaspoon Salt
• Place pumpkin puree on a plate. Blot well with paper towels to remove excess moisture. Set aside for later.
  ⅓ Cup Pumpkin puree
• Add granulated sugar and brown sugar to bowl with cooled brown butter. Whisk until well combined.
  ½ Cup Brown sugar, ½ Cup Granulated sugar
• Add egg and pumpkin puree to mixing bowl. Whisk vigorously until well combined.
  1 Large Egg
• Add dry ingredients (flour, etc..) to mixing bowl. Using a silicone spatula, stir until everything is mixed together and you don’t see any dry spots. Cover the mixing bowl with a kitchen towel and place in the refrigerator for 30 minutes. This helps the dough firm up and lets the flavors blend together.
• Scoop approximately 1½ tablespoons of cookie dough onto prepared baking sheets. Leave at least 2" of space between each cookie to allow for spreading. Bake at 350℉ (180℃) for 10 - 12 minutes. Edges will be slightly browned and center of cookie will have risen slightly.

Espresso glaze (optional)

• In a medium bowl, combine hot water and instant espresso. Stir until espresso powder is dissolved.
  1 Tablespoon Hot water, 1 teaspoon Instant espresso powder
• Add powdered sugar and milk. Stir well. If needed, add more milk to the mixture until desired consistency is reached.
  1 Cup Powdered sugar, 1 Tablespoon Milk
• Using a spoon or pastry bag, drizzle glaze over cooled cookies and allow to set.