1. Brown the unsalted butter in a light-colored saucepan over medium heat, stirring until it turns golden brown, then cool for 10 minutes.

2. In a large bowl, whisk together cooled brown butter, brown sugar, and granulated sugar until smooth.

3. Add pumpkin puree, egg yolk, and vanilla extract; whisk until combined.

4. In another bowl, sift flour, baking soda, salt, cinnamon, nutmeg, and clove.

5. Fold dry ingredients into wet ingredients until no streaks of flour remain, avoiding overmixing.

6. Stir in chocolate chips until evenly distributed.

7. Cover dough and refrigerate for 30-45 minutes.

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

9. Scoop dough into 1.5-inch balls and place 2 inches apart on the baking sheet.

10. Bake for 10-12 minutes until edges are golden and centers remain slightly soft.

11. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

12. Store cooled cookies in an airtight container for up to five days.