Gather all your ingredients and measure them out. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Melt the unsalted butter in a light-colored saucepan over medium heat. Stir continuously until it becomes golden brown and starts to smell nutty, about 5-7 minutes. Transfer the butter to a mixing bowl and let it cool slightly.

Whisk granulated sugar and light brown sugar into the cooled brown butter until smooth. Add egg yolk, vanilla extract, and pumpkin puree, then stir until combined.

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and optional cloves.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

Gently fold in the semi-sweet chocolate chips.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20-30 minutes.

Scoop dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until edges are lightly golden.

Let cookies cool on baking sheet for a few minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Enjoy the cookies fresh out of the oven, or store them in an airtight container.