Brown the butter in a medium saucepan over medium heat for 5 to 7 minutes until golden brown and nutty.

In a large mixing bowl, combine brown sugar and granulated sugar, then add the cooled brown butter and mix until smooth. Add pumpkin puree, egg, and vanilla extract, and stir until blended.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts and chocolate chips if using.

Preheat oven to 350°F. Drop rounded balls of dough onto a lined baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes until edges are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.