In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat, stirring frequently. Keep an eye on it as it transitions from clear to a golden brown shade, releasing a nutty aroma, which should take about 5–7 minutes.

Once browned, carefully transfer the butter to a bowl and let it cool slightly while you prepare the rest of the ingredients.

In the bowl with the cooled brown butter, whisk together ½ cup granulated sugar, ¾ cup light brown sugar, 1 large egg yolk, 1 teaspoon of vanilla extract, and ⅓ cup of room temperature pumpkin puree. Beat until the mixture is smooth and creamy.

In a separate mixing bowl, whisk together 1½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and the warm spices—including 1 teaspoon cinnamon, ¼ teaspoon ground ginger, and ⅛ teaspoon nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to keep the cookie dough light and airy.

Gently fold in 1 cup of semi-sweet chocolate chips, being careful not to overmix the dough.

Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 20–30 minutes.

Preheat your oven to 350°F (175°C) while the dough chills.

Once ready, line baking sheets with parchment paper and scoop dollops of dough onto the sheets, leaving ample space between each cookie.

Bake for 10–12 minutes, watching for the edges to set while ensuring the centers remain slightly underdone.

Once baked, let them sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

If desired, sprinkle with flaky sea salt before serving to elevate the overall flavor.