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

Brown the butter: Melt the butter in a stainless steel pan over medium heat. Stir occasionally until the butter foams and brown bits form at the bottom, then remove from heat. Let it cool for 50-60 minutes, stirring every 10-15 minutes.

Prepare the pumpkin: Blot the pumpkin puree with paper towels to remove excess moisture, pressing until it feels dry and measures about 1/3 cup.

Mix the butter and sugars: Whisk the cooled brown butter with brown sugar and granulated sugar until smooth (about 1 minute).

Add egg yolks and vanilla: Stir in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.

Incorporate dry ingredients: Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined.

Scoop and shape: Use a 3 tbsp cookie scoop, roll into balls, and place them on the prepared trays, spaced 2-3 inches apart.

Bake: Bake one tray at a time for 9-13 minutes or until edges are golden but centers are slightly underbaked. For round cookies, gently scoot the edges with a large round cookie cutter after baking.

Cool and store: Let the cookies cool on a wire rack. Store them in an airtight container at room temperature for 2-3 days.