Preheat oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.

Brown the butter: In a small saucepan, melt the butter over medium heat. Swirl the pan, the butter will start to bubble then foam. It will make popping noises, keep on going. Let the foaming subside and continue to cook & swirl until the butter has a nutty aroma and brown flecks start to appear, about 2-3 minutes. Remove from the heat and pour into a medium mixing bowl. Add the granulated and brown sugar to the butter and stir until the sugar dissolves. Let this mixture cool.

In a small bowl, whisk together the flour, salt, baking soda cinnamon.

Mix the egg yolk, vanilla and pumpkin into the butter mixture. Combine until smooth.

Add the flour into the butter mixture in 3 additions, making sure to combine completely with each addition. Lastly, fold in the chocolate chips.

Wrap and chill the cookie dough for at least 30 minutes, the longer you chill it (up to 2 hours) the more the flavors will marry.

Remove from the fridge and scoop into 1 1/2 tablespoon sized pieces. Roll into balls and flatten slightly onto the baking sheets.

Bake for 10-12 minutes or until the cookies are lightly golden brown.

Let cool completely and enjoy within five days.