In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently for about 5 minutes until golden brown.

In a large mixing bowl, combine the cooled brown butter with pumpkin puree, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this into the wet mixture until just combined.

Gently fold in the chocolate chips until evenly distributed.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls onto lined baking sheets, spacing about 2 inches apart. Bake for 12 minutes or until edges are golden and centers remain soft.

Allow to cool on baking sheets for a few minutes before transferring to a wire rack.