Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium stainless steel sauté pan set over medium heat, melt the butter. Swirl the pan occasionally until the butter becomes foamy. Continue cooking until the butter develops a nutty aroma and brown bits form at the bottom. Remove from heat and pour into a mixing bowl, keeping the brown bits.

Stir in granulated sugar and brown sugar until combined. Set aside to cool to room temperature.

In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

Add egg yolk and vanilla to the cooled butter mixture, stirring to combine. Mix in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition until a soft dough forms. Fold in chocolate chips.

Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop.

Using a medium scoop or a spoon, roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with the palm of your hand.

Bake for 10-12 minutes or until set and edges are lightly browned.

Let cool completely. Store at room temperature in an airtight container for up to 3 days.