Step 1

Begin with the cookie dough. In a small saucepan over medium heat, add the butter and let it melt. Let it begin to fizz and foam, and stir occasionally for 3-4 minutes, until the milk solids from the butter separate and begin to brown. When this reaches a deep brown color, remove the butter from the heat and transfer to a small bowl.

Step 2

Fill a large bowl with ice water, place the small bowl with the brown butter within the ice water bowl and whisk for 3-5 minutes or until the brown butter has cooled into a paste of sorts.

Step 3

Either using a hand mixer or stand mixer, beat the brown butter with the white and brown sugar for 1-2 minutes, or until light and fluffy.

Step 4

Add the egg, vanilla and pumpkin pie spice and beat until the batter lightens by one shade and is very fluffy, 2-3 minutes.

Step 5

Add in the flour, baking powder and salt and mix on the lowest setting until a dough forms. This should take less than 30 seconds.

Step 6

Move the dough to the fridge to chill while you preheat the oven to 375°F.

Step 7

For the pumpkin miso caramel, in a small bowl, mash together the softened butter, miso, pumpkin and brown sugar into a smooth paste. Set this in the fridge alongside the dough.

Step 8

When the oven has preheated, portion the cookie dough into 7 equal-sized balls, around 80 grams each.

Step 9

Place these balls on a parchment-lined baking sheet and press them down into bigger circles, around 1 inch tall.

Step 10

Dollop 3-4 dots of caramel on top of every cookie. Use a toothpick to swirl the caramel all over. The cookies will spread significantly, so feel free to really get the caramel everywhere.

Step 11

Bake for 11-13 minutes, or until the cookies are golden around the edges. Let cool and enjoy!