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

In a large stainless steel pan, melt your cold unsalted butter, stirring it until it smells nutty and has brown bits. Remove from heat and chill in the fridge for about an hour.

Press the pumpkin puree between paper towels to remove excess moisture.

Once the butter is cool, whisk in the granulated sugar and light brown sugar until combined.

Add in the egg yolks, vanilla, and dried pumpkin puree—mix until smooth.

Gently fold in flour, pumpkin spice, baking soda, salt, and chopped chocolate until just combined.

Scoop out the dough and roll into balls, placing them on the baking trays 2-3 inches apart.

Bake for 9-13 minutes until the edges look golden brown.

Use a cookie cutter to shape them round immediately after they come out of the oven. Let cool before serving.