Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.

Melt and brown the unsalted butter in a stainless steel pan over medium heat for 5–7 minutes before cooling.

Blot pumpkin puree on paper towels to remove excess moisture.

Combine cooled browned butter with brown sugar and granulated sugar until the mixture resembles wet sand.

Add egg yolks, vanilla extract, and blotted pumpkin puree to the sugar mixture and whisk until combined.

Fold together flour, pumpkin spice, baking soda, and sea salt in another bowl before mixing into the wet mixture.

Fold in semi-sweet chocolate chips, reserving some for topping.

Portion out the dough onto baking trays with enough space between them and press reserved chocolate chips on top.

Bake for 9–13 minutes until edges are golden and centers slightly underbaked. Optionally shape with a round cutter while warm.

Let cookies cool completely on the tray before storing in an airtight container.