In a light-colored saucepan, melt ¾ cup of unsalted butter over medium heat. Stir frequently until the butter turns golden brown and develops a nutty aroma, about 5–7 minutes. Keep a close eye on it to prevent burning. Once browned, transfer the butter to a bowl and let it cool for about 10 minutes.

Once the brown butter has cooled slightly, whisk together the granulated sugar, light brown sugar, egg yolk, vanilla extract, and ⅓ cup of pumpkin puree in the same bowl. Blend these ingredients until smooth and creamy, ensuring there are no lumps.

In a separate bowl, whisk together 1½ cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and any optional spices. Gradually fold the dry mixture into the wet ingredients until just combined, being careful not to overmix.

Gently fold in 1 cup of semi-sweet chocolate chips into the cookie dough. Cover the bowl and refrigerate the dough for 20–30 minutes.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared sheets, leaving space for spreading. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden and the centers look slightly underdone.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely. For an added touch, sprinkle a pinch of flaky sea salt on top of the warm cookies to enhance their flavor profile.