Place a fine-mesh strainer over a bowl and lay a paper towel sheet inside the strainer.

Scoop the pumpkin onto the paper towel and allow it to sit and draw out some moisture while you brown the butter.

In a saucepan over medium heat, melt down the butter. Stir occasionally as it goes from melted to loud and bubbling.

Once it goes from loud and bubbling to quiet and foaming, stir continuously until it turns a light amber color and gives off a nutty aroma. Remove from heat and pour into a measuring glass. Set aside to cool.

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

Transfer the pumpkin to a clean paper towel and gently wring it out over the mesh strainer to remove moisture. Repeat this process with a total of 4 clean paper towels.

Measure the pumpkin by packing it into a 1/3 measuring cup, allowing a tiny bit to overflow.

In a large mixing bowl, add the dark brown sugar, sugar, and brown butter. Whisk to combine.

Add in the egg yolks, vanilla, and wrung out pumpkin. Whisk to combine.

Pour in the dry ingredients and switch to a rubber spatula to gently fold the dough. Just before it’s fully combined, add the chocolate chips and fold to bring the dough together.

Using a large 2 oz cookie scoop, scoop about 4 balls onto the baking sheet.

Bake for 10-12 minutes or until the edges are slightly darkened and the center appears puffed and slightly underdone.

Top each cookie with a few more chocolate chips as they come from the oven and then transfer to a cooling rack.

Allow the cookies to cool for about 15 minutes before serving.