Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.

Melt the cold unsalted butter in a large stainless steel pan over medium heat, stirring occasionally. Once golden brown, transfer the butter to a glass measuring bowl and let cool in the fridge for about 50-60 minutes.

Press the Libby’s Pumpkin Puree with paper towels to remove excess moisture.

Whisk the cooled butter with the brown sugar and granulated sugar until smooth.

Add the egg yolks, vanilla extract, and prepared pumpkin puree to the mixture and mix well.

In another bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and fine sea salt. Fold this dry mixture into the wet mixture until just combined.

Gently fold in the finely chopped chocolate or chocolate chips.

Using a cookie scoop, portion the dough onto the prepared baking trays, leaving space between each cookie.

Bake the cookies in the preheated oven for 9-13 minutes until the edges are golden brown and the centers are slightly underbaked.

Allow the cookies to cool on a wire rack before serving.