Prepare Pumpkin: Begin by properly draining the pumpkin puree to prevent soggy cookies. Place a few paper towels in a bowl, spread the puree over them, and let it sit for about 10–15 minutes to absorb excess moisture.

Brown Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently until it foams and turns amber, about 5–7 minutes.

Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin pie spice, setting this mixture aside.

Make Dough: In a large mixing bowl, combine the dark brown sugar and granulated sugar with the cooled browned butter, then add egg yolks, vanilla extract, and strained pumpkin puree, mixing until smooth.

Incorporate Dry Mixture: Gently fold the dry ingredients into the wet mixture until just combined, then add the semisweet chocolate chips.

Scoop and Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Form the dough into 2 oz balls and bake for 10–12 minutes until edges are golden.

Cool: Remove cookies from the oven, sprinkle with additional chocolate chips if desired, and let cool on the baking sheet for about 5 minutes before transferring to a wire rack.