Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.

Brown the butter: In a large light-colored skillet or saucepan, melt the cold butter over medium heat. Stir frequently as it foams, pops, and crackles. Continue cooking until the milk solids at the bottom turn golden brown and the butter smells nutty, about 5-7 minutes. Remove from heat immediately. Pour the browned butter into a glass measuring cup or heatproof bowl (you should have a scant 1 cup). Refrigerate for 50-60 minutes, stirring every 10-15 minutes, until the butter is cool but still liquid (70-75°F on a thermometer).

Dry the pumpkin: Spread the pumpkin puree onto a plate. Press a stack of paper towels firmly into the pumpkin to absorb excess moisture. Scrape the pumpkin into a pile, re-spread, and repeat with fresh paper towels until the puree feels like soft playdough and measures about 1/3 cup (75g).

When the browned butter is cool, whisk in the granulated sugar and brown sugar for exactly 1 minute until well combined and slightly thickened.

Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until the mixture is smooth and uniform.

Gently fold in the flour, pumpkin spice, baking soda, and salt using a spatula until just combined. Then fold in the chopped chocolate, being careful not to overmix.

Scoop the dough using a 3-tablespoon cookie scoop. Roll each portion into a ball between your palms and place on the prepared baking sheets, spacing 2-3 inches apart. If using chocolate chunks, press a few extra pieces onto the tops of the dough balls for puddles of melted chocolate.

Bake one sheet at a time for 9-13 minutes, until the edges are golden brown and the centers still look slightly underbaked. Immediately after removing from the oven, use a large round cookie cutter or a spatula to gently scoot the edges inward, shaping them into perfectly round, thick cookies. Let the cookies cool completely on the baking sheet placed on a wire rack. Once fully cooled, remove and enjoy!