Pumpkin Chocolate Chip Cookies

1. Brown 1/2 cup of unsalted butter in a saucepan over medium heat for 5-10 minutes until fragrant and amber in color. 
2. Let the browned butter cool for 5 minutes.
3. In a bowl, combine the cooled brown butter with 1/2 cup brown sugar and 1/4 cup granulated sugar. Mix well.
4. Add 1/3 cup pumpkin puree and 1/2 tablespoon vanilla extract to the mixture and stir to combine.
5. In a separate bowl, whisk together 1 1/2 cups flour, 1 teaspoon pumpkin pie spice, 1 1/2 teaspoons cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon salt.
6. Fold the dry ingredients into the wet ingredients until just combined.
7. Stir in as many chocolate chips as desired.
8. Refrigerate the cookie dough for 30 minutes.
9. Preheat your oven to 350°F (175°C).
10. Bake the cookies at 350°F (175°C) for 10 minutes, or until the edges are set and the centers are slightly soft.