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

In a large mixing bowl, combine the brown butter, pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth and well combined.

Add the egg yolk and vanilla extract to the wet ingredients and mix until incorporated.

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 ingredients, mixing until just combined. Avoid overmixing.

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

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dough to firm up.

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

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

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked.

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.