In a medium saucepan, melt unsalted butter over medium heat. Stir continuously for about 5–8 minutes until it turns a deep amber color and releases a nutty aroma.

Once the brown butter has cooled, whisk in granulated sugar and light brown sugar until the mixture is smooth, about 2 minutes.

Add one egg yolk and a splash of vanilla extract to the sugar-butter mixture. Mix until well combined.

Gradually fold in the canned pumpkin puree to the mixture until fully blended.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and your spices.

Slowly incorporate the dry ingredient mixture into the wet ingredients, stirring gently.

With a spatula, fold in the semi-sweet chocolate chips.

Cover the dough and refrigerate for 30 minutes to 1 hour.

While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

After chilling, use a tablespoon to scoop the cookie dough onto the prepared baking sheets, spacing each portion about 2 inches apart.

Place the trays in the preheated oven and bake for 10–12 minutes.

Once baked, remove the trays from the oven and let the cookies cool on the sheet for 5 minutes.