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, stirring occasionally until it smells nutty. Scrape into a glass measuring bowl and refrigerate for 50-60 minutes until it reaches 75°F.

Spread the pumpkin puree on a plate and soak up extra liquid with paper towels until it feels dry and measures roughly ⅓ cup.

Whisk in the brown sugar and granulated sugar for 1 minute until it looks like pale wet sand.

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 into balls and space them 2-3 inches apart on the baking trays. You will have roughly 15 cookies.

Bake one tray at a time for 9-13 minutes until the edges are golden brown but the middles are slightly underbaked. Let cool completely on a wire rack before removing.

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