In a saucepan over medium heat, melt the butter.
Continue cooking, swirling often, until the butter foams and turns deep golden brown with nutty bits at the bottom (about 5–7 minutes).
Pour into a heatproof mixing bowl and let it cool for a few minutes.
Add the brown sugar and granulated sugar to the browned butter and whisk until smooth.
Mix in the pumpkin purée, egg yolk and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.
Add the dry ingredients to the wet and stir until just combined. Fold in the chocolate chips.
Cover and refrigerate for 30–60 minutes.
Preheat to 180°C (350°F). Line a baking tray with parchment paper.
Scoop the dough into 12 balls (about 50 g / 3 tbsp each).
Place evenly spaced on the tray and press a few extra chocolate chips on top.
Bake for 11–13 minutes, until edges are golden and centres look slightly under-baked.
Cool on the tray for 10 minutes before transferring to a rack.
Optional: Sprinkle with flaky sea salt while warm for a sweet–salty balance.
