Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium stainless steel sauté pan over medium heat, melt the butter. Cook, swirling occasionally, until it becomes foamy, crackling subsides, and brown bits form at the bottom. Pour into a mixing bowl, ensuring all brown bits are included.

Add granulated sugar and brown sugar to the hot butter and stir. Set aside to cool to room temperature.

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

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

Cover and chill the dough in the fridge for 30 minutes or until firm enough to scoop. For intensified flavors, refrigerate up to 48 hours, then let sit at room temperature for about 1 hour before scooping.

Using a medium spring-loaded cookie scoop, roll 1 ½-tablespoon-sized balls of dough and place on prepared baking sheets. Flatten slightly with your palm. Bake for 10-12 minutes or until set and edges are lightly browned.