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

In a large stainless steel pan, add the cold unsalted butter. Cook until it foams and bubbles, stirring gently to prevent burning. Once speckled with golden brown bits and fragrant, remove from heat. Transfer to a glass bowl and chill for 50-60 minutes until around 75°F.

Spread the room-temperature pumpkin puree on a plate and soak up excess liquid with paper towels until it is soft yet dry, measuring about 1/3 cup (75 grams).

Whisk together cooled butter and both sugars for one minute until resembling pale wet sand. Mix in egg yolks, vanilla, and pumpkin puree until well combined.

Gently fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips using a spatula until just combined.

Scoop out dough using a 3-tablespoon cookie scoop, roll into balls, and place on baking trays spaced 2-3 inches apart. Press in extra chocolate if desired. Bake for 9-13 minutes until edges are golden and the center is slightly underbaked.

Let the cookies cool on a wire rack before indulging.