Brown the Butter: In a saucepan over medium heat, melt the cold unsalted butter for about 10-12 minutes, stirring frequently until it turns golden brown and smells nutty.

Prepare the Pumpkin: Spread the Libby’s pumpkin puree on paper towels and blot until it resembles soft Play-Doh and measures roughly 1/3 cup.

Mix Wet Ingredients: In a large mixing bowl, whisk the cooled brown butter with the granulated and light brown sugars until the mixture looks sandy. Add the egg yolks, vanilla extract, and blotted pumpkin puree, mixing well.

Combine Dry Ingredients: Gently fold in the all-purpose flour, pumpkin spice, baking soda, and fine sea salt until just combined. Then, add the finely chopped chocolate, ensuring even distribution.

Scoop and Bake: Preheat your oven to 350°F and line baking sheets with parchment paper. Drop mounds of cookie dough onto lined sheets and bake for 9-13 minutes until edges are golden.