Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

Brown the butter in a large stainless steel pan, stirring occasionally until it smells nutty and has brown bits.

Remove from heat, pour into a glass measuring bowl, and chill in the fridge for 50-60 minutes, stirring every 10-15 minutes until it reaches 75°F (24°C).

Spread the pumpkin puree on a plate and soak up excess liquid with paper towels until it feels dry, measuring roughly 1/3 cup (75 grams).

Once the butter is cool, whisk in the brown sugar and granulated sugar for exactly 1 minute until it looks like pale wet sand.

Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.

Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just mixed.

Use a 3 tbsp cookie scoop to scoop the dough, roll between your palms, and place on prepared trays, spaced 2-3 inches apart.

Bake one tray at a time for 9-13 minutes or until the edges are golden brown and the middle is slightly underbaked.

Use a large round cookie cutter to shape the edges and make them thicker and perfectly round immediately after removing from the oven.

Cool on a wire rack completely before removing the cookies.