Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray. Set aside.  

Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth. Whisk in the oil until combined. Whisk in the pumpkin puree and vanilla extract until smooth.

Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Fold together with a rubber spatula until just combined. Do not overmix.

Fill Muffin Tin: Using a 1 1/2-inch cookie scoop (or about 1.5 tablespoons), drop the batter into the prepared mini muffin cups, filling each about 3/4 full.

Bake: Bake for 15 minutes, or until the pumpkin bites are set, slightly golden on the edges, and spring back when gently pressed on top (a toothpick inserted should come out clean or with moist crumbs).

Cool Bites: Let the bites cool in the mini muffin tin for 5 minutes before carefully removing them to a wire rack to cool completely.

Make Brown Butter Glaze: While the pumpkin bites cool, make the glaze. Melt the salted butter in a medium, light-colored saucepan or skillet over medium heat. Once melted, continue cooking, whisking constantly, for 3-4 minutes. The butter will bubble, foam, and then develop golden brown specks at the bottom and a nutty aroma. Watch very carefully to prevent burning. Once the browned bits appear and the butter is amber/golden brown, immediately remove from heat and pour into a medium heat-safe mixing bowl to stop the cooking. Let the brown butter cool slightly (it’s okay if it’s still a little warm).  

Finish Glaze: To the cooled brown butter, add the powdered sugar, vanilla extract, optional pinch of salt, and 2-3 tablespoons of the half & half or milk. Whisk until smooth. Add more half & half or milk, 1 tablespoon at a time, whisking after each addition, until the glaze reaches your desired drizzling or dipping consistency (usually around 5 tablespoons total).

Glaze Bites: Once the pumpkin bites are completely cool, dip the tops into the brown butter glaze, allowing any excess to drip off. Place the glazed bites back on the wire rack for the glaze to set.

Garnish (Optional): While the glaze is still wet, sprinkle the tops with a pinch of extra pumpkin pie spice, if desired.

Serve: Once the glaze has set, serve immediately or store.