• Preheat oven to 350°F then line a large baking sheet with parchment paper and set aside.

Brown the butter:

• In a saucepan, melt butter over medium heat until it foams and small brown bits appear. Remove from heat, transfer to a large bowl and let cool to room temperature completely about 15-25 minutes.
  3/4 cup unsalted butter

Prep the pumpkin:

• Spread pumpkin puree on paper towels and blot until it seems more dry and thick (It'll be about 70g or about 1/3 cup thick paste).
  1/2 cup pumpkin puree
• Add the brown sugar, and granulated sugar to the cooled down brown butter and mix until smooth.
  ⅔ cup dark brown sugar, 2 tbsp granulated sugar
• Add egg yolks, blotted pumpkin, and vanilla extract. Mix until combined.
  2 large egg yolks, 2 tsp vanilla extract
• In a separate bowl, whisk flour, baking soda, salt, and spices. Fold dry ingredients into wet until just combined. Avoid over mixing. Stir in chocolate chips or chunkss
  1 & 3/4 cup all-purpose flour, ½ tsp baking soda, 1/2 tsp salt, 1 tsp pumpkin pie spice, 3/4 cups semisweet or dark chocolate chips/chunks
• Scoop about 2 tbsp dough per cookie onto parchment-lined baking sheet.
• Bake 9-10 minutes, until edges are set but centers look soft. If you want more of a wow factor, add in some extra chocolate chips or chocolate chunks to the top of your cookies as soon as they come out of the oven.
• Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack.