Brown the Butter by melting it in a saucepan over medium heat, stirring frequently until golden brown and nutty, about 5-8 minutes.

Mix Ingredients by combining browned butter, pumpkin puree, and maple syrup in a large bowl, whisking until smooth.

Combine Dry Ingredients by whisking flour, baking soda, baking powder, and cinnamon in a separate bowl.

Fold Together by gently combining the dry and wet mixtures until just combined, keeping the dough thick and sticky.

Scoop and Bake by preheating the oven to 350°F, dropping tablespoon-sized dough onto a baking sheet, spacing them 2 inches apart, and baking for 10-12 minutes.

Cool and Decorate by cooling cookies for 5 minutes on the sheet, then transferring to a rack to cool completely before decorating with melted white chocolate.