First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch square pan with parchment paper.

Brown the butter. Add the sticks of butter to a large skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has become a deep caramel color. Set aside to cool.

In a large mixing bowl, add the gluten free flour, pumpkin pie spice, brown sugar, granulated sugar, baking powder, and sea salt. Stir together.

Then, add in the pumpkin, egg, and water. Stir together.

Pour in the browned butter. Make sure to scrape the bottom of the skillet to get those brown bits at the bottom! They have the best flavor. Stir until a dough is formed.

Fold in the dark chocolate chips. Stir together.

Transfer the batter to the lined pan. Smooth into an even layer.

Bake for 30 to 32 minutes, or until a toothpick inserted comes out mostly clean or with a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing and serving.