Preheat the oven to 350°F (175°C).

In a saucepan, brown the unsalted butter over medium heat, then let it cool slightly.

In a large bowl, combine the granulated sugar, light brown sugar, and browned butter.

Mix in the egg yolk and vanilla extract until well combined.

Add the pumpkin puree and mix until smooth.

In a separate bowl, whisk together the flour, fine sea salt, baking soda, ground cinnamon, ground ginger, nutmeg, and cloves.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the semisweet chocolate chips.

Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.

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

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.