Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium stainless steel sauté pan over medium heat, melt the butter. Swirl occasionally until it becomes foamy, then continues to cook until it has a nutty aroma and brown bits form. Remove from heat and pour into a mixing bowl.

Add granulated sugar and brown sugar to the hot butter and stir to combine. Set aside to cool to room temperature.

In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

To the cooled butter mixture, add egg yolk and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition until a soft dough forms. Fold in the chocolate chips.

Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop.

Using a medium spring-loaded cookie scoop or a spoon, roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand.

Bake for 10-12 minutes or until set and edges are lightly browned.

Let cool completely. Store at room temperature in an airtight container for up to 3 days.