Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Set aside.
Brown the butter in a large stainless steel pan. The butter will foam, pop, and crackle as it cooks, so stay nearby and stir occasionally to prevent burning. Once the bottom of the pan is covered in brown bits and the butter smells nutty, remove it from heat. You should have just under 1 cup (184g) of browned butter. Transfer the butter to a glass measuring bowl and refrigerate it for 50-60 minutes, stirring every 10-15 minutes, until it reaches 75°F. The butter should be cool but still liquid.
Spread the pumpkin puree on a plate and use paper towels to press out excess moisture. Continue soaking up liquid with fresh paper towels until the puree feels dry and measures about ⅓ cup (75g).
Once the butter has cooled, whisk it together with the brown sugar and granulated sugar for exactly 1 minute, until the mixture resembles pale wet sand.
Whisk in the egg yolks, vanilla extract, and dried pumpkin puree until fully combined.
Fold in the flour, pumpkin spice, baking soda, sea salt, and chocolate chips until just combined.
Using a 3-tablespoon cookie scoop, portion out the dough, rolling each scoop between your palms. Place the dough balls on the prepared baking trays, spacing them 2-3 inches apart. You should have about 15 cookies. Optionally, press larger chocolate chunks on top of each dough ball for extra pools of melted chocolate after baking.
Bake one tray at a time for 9-13 minutes, until the edges are golden brown and the centers are slightly underbaked. Use a large round cookie cutter to scoot the edges in for thicker, perfectly round cookies.
Let the cookies cool completely on a wire rack before serving.
Store baked cookies in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate or freeze the dough balls, and bring them to room temperature before baking (about 1 hour for refrigerated dough, 2 hours for frozen dough).