Line a plate with 4-5 layers of paper towels. Spread 1/2 cup pumpkin puree on top and press gently with another paper towel to absorb excess moisture until reduced to about 1/3 cup concentrated puree.

In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, and fine sea salt.

In a large bowl, whisk melted browned butter, dark brown sugar, and granulated sugar until well combined and glossy.

Whisk in the blotted pumpkin puree, egg yolk, and vanilla extract until smooth and silky.

Fold dry ingredients into the wet mixture with a rubber spatula just until combined (do not overmix). Fold in 1 1/4 cups of chocolate chips. Chill dough for 30 minutes in the refrigerator.

Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper. Scoop 2-tablespoon dough balls onto sheets, placing 2 inches apart. Press a few extra chocolate chips into the tops.

Bake at 350°F for 10 to 12 minutes until edges are set and center looks slightly soft. Immediately sprinkle with flaky sea salt. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.