Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.

Brown the butter in a large stainless steel pan until it smells nutty and has brown bits at the bottom. Let it cool until it reaches 75°F.

Prepare the pumpkin puree by soaking it in paper towels until it feels dry.

Whisk together the cooled brown butter, brown sugar, and granulated sugar for 1 minute.

Add the egg yolks, vanilla, and dried pumpkin puree and mix until combined.

Fold in flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Scoop cookie dough onto baking trays, spaced 2-3 inches apart.

Bake for 9-13 minutes, until edges are golden but the middle is slightly underbaked.

Use a cookie cutter to shape cookies right after removing from the oven. Let cool on a wire rack.