Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes.

To the browned butter, mix in the brown sugar, 1/3 cup pumpkin butter, the egg, vanilla, and optional espresso powder, mixing until smooth.

Add the flour, oats, baking soda, pumpkin spice, and salt to the mixture.

Dollop the remaining 1/3 cup pumpkin butter over the dough and sprinkle with chocolate chips. Gently fold them into the dough, being careful not to over-mix.

Roll the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet. Gently flatten the dough down.

Bake for 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

Sprinkle with sea salt if desired. Let the cookies cool on the baking sheet as they will continue to cook slightly.