In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring frequently until it turns a rich golden brown and emits a nutty aroma, about 5 minutes. Keep a close eye on it to avoid burning. Once browned, remove from heat and let it cool slightly for about 10 minutes.

In a large mixing bowl, whisk together the cooled brown butter, 1 cup of pumpkin puree, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Beat the mixture until smooth and well combined.

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.

Gently fold in 1 cup of semi-sweet chocolate chips into the cookie dough, ensuring an even distribution without overworking the mixture.

Cover the mixing bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the sheets, spacing them about 2 inches apart. Bake for approximately 12 minutes.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.