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

In a medium stainless steel sauté pan over medium heat, melt the butter, swirling occasionally. Cook until the butter is foamy and develops a nutty aroma with amber brown bits. Remove from heat and pour into a mixing bowl, keeping the brown bits.

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

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

Add egg yolk and vanilla to the cooled butter mixture, 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 chocolate chips.

Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop. Alternatively, refrigerate for up to 48 hours, allowing to soften at room temperature before scooping.

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 your hand.

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

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