Brown the Butter: Melt 1 cup of butter over medium heat, stirring until golden brown, about 5-7 minutes. Cool to around 75°F.

Prepare Pumpkin Puree: Spread 1 cup of pumpkin puree onto a plate and blot with paper towels to absorb excess moisture.

Mix Dry Ingredients: Whisk together 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, 1 teaspoon of baking soda, and ½ teaspoon of sea salt.

Combine Wet Ingredients: Whisk the cooled browned butter, ¾ cup of granulated sugar, ¾ cup of brown sugar, 2 egg yolks, 2 teaspoons of vanilla extract, and the prepared pumpkin puree until smooth.

Combine Wet and Dry: Gently fold dry mixture into wet ingredients. Stir in 1 cup of chocolate chips until just incorporated.

Shape Cookies: Portion the dough using a 3-tablespoon scoop, rolling into balls and placing them 2 inches apart on parchment-lined trays.

Bake: Preheat oven to 350°F and bake for 9-13 minutes until edges are golden and centers are slightly underbaked.

Cool: Allow cookies to cool on baking tray for at least 5 minutes before transferring to a wire rack.