Brown the Butter: In a saucepan, melt butter over medium heat until deep golden brown with specks. Transfer to a bowl and cool for 10-15 minutes until just warm.

Wet Ingredients: Whisk both sugars into the brown butter. Add the pumpkin puree (ensure it's thick/drained), egg, egg yolk, and vanilla; whisk until smooth.

Dry Ingredients: Whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl.

Form Dough: Gradually add dry ingredients to wet mixture, mixing until just combined. The dough will have a heavy viscous consistency.

Chill: Fold in chocolate chips. Cover and chill the dough for at least 30 minutes to prevent excess spreading.

Bake: Preheat oven to 375°F (190°C). Scoop 1.5-2 inch balls onto parchment-lined baking sheets.

Bake for 10-12 minutes until edges are set and golden brown, but centers are still soft (authentic homemade imperfections and uneven browning are normal).

Cool: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.