Melt 1 cup of cold, unsalted butter in a light-colored skillet over medium heat. Stir constantly for 5-7 minutes until it turns a golden-brown hue and smells nutty. Pour it into a bowl and let cool slightly in the fridge.

Transfer 2/3 cup of pumpkin puree to a saucepan and cook over medium heat for 10-15 minutes, stirring until it thickens. Let it cool.

In a mixing bowl, combine the cooled brown butter with granulated sugar and light brown sugar. Beat until creamy.

Mix in 2 large room temperature egg yolks and 2 teaspoons of vanilla extract until well combined.

Stir in the cooled pumpkin puree until smooth.

In another bowl, whisk together flour, pumpkin spice, baking soda, and sea salt. Gradually fold this into the wet mixture until fully incorporated.

Gently fold in chocolate chips or chopped chocolate, ensuring an even distribution.

Preheat your oven to 350°F. Line baking sheets with parchment paper.

Scoop cookie dough onto the sheets, spacing them 2 inches apart.

Bake for 12-13 minutes until golden around the edges with soft centers.

Let the cookies cool on a baking rack.