Brown the Butter: In a medium saucepan over medium heat, melt 1 cup of unsalted butter. Continuously swirl the pan for about 5 minutes until the butter turns a beautiful golden brown and gives off a nutty aroma. Remove from heat and allow it to cool slightly before using.

Mix Wet Ingredients: In a large bowl, combine the cooled brown butter, pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.

Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients, stirring gently until just combined.

Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips to the cookie dough, ensuring they are evenly distributed.

Chill Dough: Cover the cookie dough with plastic wrap or a clean kitchen towel, and refrigerate for at least 1 hour.

Bake Cookies: Preheat your oven to 350°F (175°C) and line multiple baking sheets with parchment paper. Scoop the chilled dough onto the prepared sheets and bake for approximately 12 minutes, or until the edges are golden.