Instructions

1. Cut 1 stick unsalted butter into 1/2-inch cubes. Place in a small saucepan over medium heat until melted, about 2 minutes. Continue cooking, stirring constantly and scraping the bottom of the pan with a rubber spatula to release any browned bits, until the butter is light brown, smells nutty, and no longer foamy, 3 to 4 minutes more.
2. Immediately scrape into a large heatproof bowl. Let cool for 10 minutes. Meanwhile, place 1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.
3. Add 1/4 cup packed light brown sugar, 1/2 cup pumpkin purée, 2 teaspoons vanilla extract, and 1/2 cup of the granulated sugar to the browned butter and whisk until smooth and glossy. Add the flour mixture and stir with a rubber spatula or wooden spoon until the flour is completely absorbed. Add 1 cup bittersweet chocolate chips and stir to combine.
4. Cover the bowl with plastic wrap and refrigerate for 15 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1/4 cup granulated sugar in a small bowl.
5. Scoop out the dough with a 1 1/2-inch cookie scoop or into 18 (about 2 rounded tablespoon) portions, and roll into balls. Roll each ball in the remaining 1/4 cup granulated sugar. Place the dough balls at least 2 inches apart on the prepared baking sheets. Gently flatten each dough ball with the bottom of a drinking glass until about 1/2-inch thick. Place a few extra chocolate chips into the tops of the cookies and sprinkle with flaky sea salt, if desired.
6. Bake until the cookies are light brown and puffed, 9 to 11 minutes. The centers should look set and have no wet spots. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely.