Heat butter in a saucepan over medium heat until it turns amber and smells toasted.
Remove butter from heat and transfer to a bowl to cool slightly.
Whisk brown sugar and granulated sugar into the warm butter until well combined.
Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the semi-sweet chocolate chips.
Chill the dough for 30 minutes to ensure a better texture.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop rounded tablespoons of dough onto the prepared sheet.
Bake for 12 minutes or until edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.