Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

In a pan, melt cold unsalted butter and heat until golden brown and nutty (5-7 minutes).

Blot Libby’s pumpkin puree to reduce moisture and set aside.

Mix cooled brown butter, granulated sugar, and light brown sugar in a bowl until resembling pale wet sand (2-3 minutes).

Add egg yolks and vanilla extract, whisk until fully combined (about a minute).

Fold in prepared pumpkin puree until smooth.

In another bowl, combine flour, pumpkin spice, baking soda, and salt; then gradually add to wet ingredients.

Fold in chopped chocolate or chips until evenly distributed.

Scoop dough onto trays, spacing them 2 inches apart, and bake for 9-13 minutes.

Let cookies cool on trays for 5 minutes before transferring to a wire rack.