Begin by browning the cold unsalted butter in a medium saucepan over medium heat. Stir frequently until it becomes golden brown and emits a nutty aroma, approximately 5-7 minutes.

While the butter cools, take 1 cup of Libby’s pumpkin puree and spread it across a plate. Gently blot the surface with paper towels to absorb any excess moisture.

In a large mixing bowl, combine the cooled browned butter with ½ cup granulated sugar and ½ cup light brown sugar. Mix these ingredients together for about one minute.

Next, add in 2 large egg yolks and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix until fully incorporated.

In a separate bowl, mix 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, ½ teaspoon of baking soda, and ½ teaspoon of fine sea salt. Gradually fold this dry mixture into the wet ingredients along with 1 cup of chopped chocolate or chocolate chips.

Using a 3-tablespoon scoop, portion out the cookie dough onto lined baking trays, leaving 2-3 inches of space between each scoop.

Preheat your oven to 350°F. Place the baking trays in the oven and bake for 9-13 minutes or until the edges are golden brown.

Once baked, remove the trays from the oven and allow the cookies to cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.