Place the chocolate pumpkins in the freezer as it helps to have them cold.

To make the brown butter: In a small saucepan, add the butter and put over low/medium heat.

Stir until the butter melts. Continue to cook until the butter turns a golden color with small brown specs. Remove from heat immediately, as it can burn very easily at this stage. Allow the butter to cool at room temperature for a few hours or overnight, until it’s soft.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Add the softened browned butter, brown sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.

Add the chopped dark chocolate into the dough and mix to combine completely.

Using your hands, form the dough into 12 balls and place on the prepared baking sheets. Flatten them slightly so they’re about 2-inches in diameter.

Bake for 15 to 17 minutes or until the edges are golden brown and the middle is set.

Allow cookies to cool on the baking sheets for 10 minutes. Remove the pumpkins from the freezer and place a chocolate pumpkin in the center of each cookie after this time. This will prevent the pumpkins from melting.

Store in an airtight container for up to 7 days.