Add the pumpkin puree and pumpkin pie spice into a medium pot. Place over medium low heat, stirring regularly with a rubber spatula.

Once steaming, continue to cook and stir for 5-6 minutes until it begins to leave a film on the bottom of the pot.

As long as it isn't burning you can cook it for up to 8 minutes, it should almost start to ball up when stirred. Be sure not to leave it unattended for too long as it can burn if not stirred.

Once cooked, remove the pot from the heat and allow set it aside to cool off. It doesn't need to be cold just no longer hot.

In a medium pot add in the butter and turn the heat onto medium low. We are browning the butter. First it will melt, then be loud and popping.

Then it’ll quiet down and foam – at this point you want to stir it and scrape the bottom of the pan. It will foam again and this time brown bits should rise to the top. At this point your butter is brown but not before!

Remove the pot from the heat and set aside on the counter.

In a medium mixing bowl, add in the brown sugar, egg, salt, and vanilla. Whisk to combine.

Then add in the pumpkin puree, buttermilk, and brown butter; whisk again.

Sprinkle the top of the wet ingredients with the flour and then the baking soda and baking powder.

Whisk until just mixed and then fold in the chocolate chips.

Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.

If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.

Use a ½ cup ladle or measuring cup to scoop the pancake batter. Gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top.

I like to use the back of the scoop or ladle to gently spread the pancake batter out in a circular motion to encourage the spread.

The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be a deep golden brown.

Once it's ready to flip, quickly and confidently slide the spatula under the center of the pancake and flip.

Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.

Once cooked, slide the pancake onto a plate. Keep it warm in the microwave or in the oven at 200 F while you cook the rest.

If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.

Top with your favorites but I recommend maple syrup and a little whipped cream but salted butter is always delicious.