Soft Butterscotch Healthy Pumpkin Cookies with Brown Butter

In a medium pan, melt the butter, over medium heat. Swirl it around every once in a while to make sure that it is melting evenly. The butter will eventually begin to foam, turn bright yellow, and eventually brown. Once it has started to brown and smells nutty, pour it into a medium bowl. If there are burned bits on the bottom, pour it through a strainer.
In a large bowl, combine the whole-wheat pastry flour, cornstarch, salt, baking powder, and pumpkin pie spice. Set aside.
Stir the sugars into the browned butter until no lumps are left. (Since the butter is melted, you don't need to use an electric mixer.)
Whisk the egg, vanilla extract, and pumpkin purée into the butter mixture until well combined.
Stir the wet ingredients into the dry ingredients to form a dough. Your dough will be very soft and sticky. Then, stir in the butterscotch chips.
Chill the dough in the refrigerator for 30 minutes.
Once the dough has chilled, preheat your oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper.
Shape the cookies into 1 1/2-inch balls (I use a cookie scoop) and flatten to about 1/2-inch thick.
Bake for 12 to 13 minutes. You will think the cookies are underdone, but they continue baking on the sheet.
Let them cool completely on the sheet and then serve.