In a medium saucepan, melt the butter over medium heat, stirring frequently, until it turns golden brown and emits a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth.

Add the browned butter, egg, and vanilla extract to the pumpkin mixture, and whisk until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Fold in the chocolate chips until evenly distributed throughout the dough.

Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

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

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.