Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.

In a large stainless steel pan, brown the butter. Once it has a nutty aroma, remove the pan from heat and transfer the browned butter to a glass measuring bowl. Place in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F.

Spread the pumpkin puree on a plate. Press paper towels into it to soak up the excess liquid until it feels dry and measures about 1/3 cup.

Once the butter is cool, whisk in the brown and granulated sugars for 1 minute until it resembles pale wet sand.

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

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

Using a 3 tbsp cookie scoop, roll the dough into balls and place them on the prepared trays, spaced 2-3 inches apart.

Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middles are slightly underbaked.

Use a large round cookie cutter to shape the edges right out of the oven for perfectly round cookies. Allow cooling on a wire rack before transferring the cookies.