Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. Stir occasionally to prevent burning, until it has brown bits and a nutty smell. Cool the butter in the fridge until it reads 75°F.

Spread the pumpkin puree on a plate and press with paper towels to remove excess liquid, until it measures roughly ⅓ cup.

Whisk in the brown sugar and granulated sugar into the cooled butter for exactly 1 minute.

Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.

Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Scoop the cookie dough with the cookie scoop, roll into balls, and place on the baking trays spaced 2-3 inches apart. You will have roughly 15 cookies.

Bake for 9-13 minutes, until edges are golden but centers are slightly underbaked. Let cool on a wire rack.

Store baked cookies in an airtight container for 2-3 days. Refrigerate or freeze cookie dough balls, bringing to room temperature before baking.