First, preheat the oven to 350 degrees Fahrenheit.

Brown the butter. (Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture. If you are not browning the butter, simply melt the butter and omit the tablespoon of water). Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.

Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.

Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Bake for 20 to 24 minutes, or until the center looks just barely set.

Finally, remove from the oven. If desired, top with ice cream and caramel!