In a medium saucepan over medium heat, add 1 cup of unsalted butter. Allow it to melt and foam, swirling the pan occasionally until it turns golden brown and releases a nutty aroma.

Remove the browned butter from heat and let it cool for about 10 minutes.

In a large mixing bowl, whisk together the cooled, browned butter, pumpkin puree, granulated sugar, packed brown sugar, eggs, and vanilla extract until smooth.

In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually introduce this dry mixture to the wet ingredients, stirring gently until just combined.

Gently fold in the chocolate chips into the cookie dough until evenly distributed.

Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) about 15 minutes before baking and prepare baking sheets with parchment paper.

Drop balls of dough about two inches apart onto the prepared baking sheets and bake for approximately 12 minutes or until edges are lightly golden and centers remain soft.