In a stainless steel pan, melt the cold unsalted butter over medium heat. Stir constantly until it becomes foamy and the milk solids turn golden brown, about 5–7 minutes. Once browned, remove it from the heat and let it cool to around 75°F.

Spread Libby’s pumpkin puree evenly on a plate, using a paper towel to absorb any excess moisture for the best texture. Gently press the paper towel over the puree, ensuring it's dry without mashing the pumpkin.

In a large mixing bowl, whisk together the cooled brown butter, granulated sugar, and light brown sugar for about 1 minute until the mixture looks sandy. Next, add the room-temperature egg yolks, vanilla extract, and the blotted pumpkin puree. Stir everything until fully combined.

Gradually fold in the all-purpose flour, pumpkin spice, baking soda, fine sea salt, and your choice of chocolate. Mix gently until just combined; be careful not to overwork the dough.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a cookie scoop to form dough balls and place them on the prepared sheet, spacing them about two inches apart. Bake for 9 to 13 minutes, until the edges are golden but the centers remain slightly underbaked.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Let them cool completely, and then store any leftovers in an airtight container at room temperature for up to 3 days.