Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper.

Melt the cold unsalted butter in a stainless steel pan over medium heat, stirring frequently for 5–7 minutes until nutty aroma forms.

Let the brown butter cool in the fridge until it reaches about 75°F, about 50–60 minutes.

While it cools, blot Libby's pumpkin puree on paper towels to absorb excess moisture.

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

Mix in the large egg yolks, vanilla extract, and blotted pumpkin puree until fully combined.

Fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and finely chopped chocolate until just combined.

Scoop dough balls and place them evenly on prepared baking sheets.

Bake for 9–13 minutes until golden edges are formed. Center should remain slightly underbaked.

Use a cookie cutter to reshape into perfect rounds, then cool on baking sheets for a few minutes before transferring to a wire rack.