Brown the unsalted butter in a stainless steel pan over medium heat for 5-7 minutes until golden and nutty.

While the butter cools, spread the pumpkin puree on a plate and blot away excess moisture.

In a mixing bowl, whisk the cooled browned butter with granulated and brown sugar until resembling pale sand.

Add the egg yolks, vanilla extract, and prepared pumpkin puree, whisk until smooth.

In another bowl, whisk all-purpose flour, pumpkin spice, baking soda, and sea salt. Fold into wet ingredients.

Gently fold in the chocolate chips until evenly distributed.

Form balls of dough and place them on parchment-lined trays, 2-3 inches apart.

Preheat oven to 350°F and bake for 9-13 minutes until edges are golden.

Cool cookies on the tray for a few minutes, shape with a cutter while warm for perfect rounds.