Place the unsalted butter in a light-colored skillet over medium heat. Allow it to melt, whisking continuously as it bubbles. Remove from heat immediately once crackling stops and amber specks form at the bottom. Pour into a bowl and cool for 15 minutes.

Spread the pumpkin puree onto a plate lined with a double layer of paper towels. Press more towels gently on top to absorb liquid until the pumpkin resembles a thick paste (about 1/3 cup remaining).

Whisk the cooled brown butter, brown sugar, and granulated sugar together in a large bowl. Add the blotted pumpkin, egg yolk, and vanilla extract. Whisk until glossy and smooth.

In a separate bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gently fold this into the wet ingredients until a few flour streaks remain. Fold in the chocolate chips.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for exactly 30 minutes to hydrate the flour and firm up the butter.

Preheat oven to 350°F (175°C). Scoop 2-tablespoon mounds of dough onto a parchment-lined baking sheet, spaced 2 inches apart. Press extra chocolate chips onto the tops. Bake for 11-13 minutes until edges are golden brown. Cool on the pan for 10 minutes.