Brown the Butter: In a medium saucepan over medium heat, melt the butter while stirring frequently until it turns golden brown and has a nutty aroma (about 5–7 minutes). Remove from heat and allow to cool slightly.

Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, pumpkin puree, brown sugar, and granulated sugar. Beat in the eggs and vanilla extract until smooth.

Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

Blend Together: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Chill the Dough: Refrigerate the dough for at least 30 minutes to help flavors meld and to prevent spreading.

Preheat and Bake: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving space in between. Bake for 12-15 minutes until edges are lightly golden.

Cool: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.