Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium stainless steel sauté pan set over medium heat, melt the butter. Continue to cook until foamy, with brown bits forming, then remove from heat.

Add the granulated sugar and brown sugar to the hot butter and stir to combine. Set aside to cool to room temperature.

In a small bowl, whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

To the cooled butter mixture, add the egg yolk and vanilla, stirring to combine, then stir in the pumpkin puree until smooth.

Gradually add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in the chocolate chips.

Cover and chill the dough in the fridge for 30 minutes.

Roll the dough into 1 ½-tablespoon-sized balls and place on the prepared baking sheets. Flatten slightly with your palm.

Bake for 10-12 minutes or until set and edges are lightly browned.

Let cool completely and store in an airtight container at room temperature for up to 3 days.