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

In a large stainless steel pan, brown the butter by stirring occasionally until it has brown bits and smells nutty. Remove from heat and chill in the fridge for 50-60 minutes.

Press the pumpkin puree with paper towels to soak up extra liquid until it feels dry, measuring around 1/3 cup.

Once the butter is cool, whisk in both sugars for exactly 1 minute until it resembles pale wet sand.

Whisk in the egg yolks, vanilla, and dried pumpkin puree until combined.

Fold in the flour, pumpkin spice, baking soda, salt, and chocolate chips until just combined.

Using a 3 tbsp cookie scoop, form the dough into balls, roll them in your palms, and place on trays spaced 2-3 inches apart.

Bake one tray at a time for 9-13 minutes, until edges are golden brown and the middle is slightly underbaked.

After baking, use a large round cookie cutter to shape edges into thick, perfect circles. Let cool on a wire rack.