Begin by pre-heating your oven to 350 degrees F and lining 2 baking sheets with parchment paper.

While your oven is pre-heating, place your 2 sticks of butter into a small saucepan, and place the pan on the stove over medium-high heat. Stir the butter occasionally as it melts. Once the butter is fully melted, continue allowing it to cook over medium-high heat. It will begin to bubble first and then it will foam. As the butter is foaming, make sure to stir it continuously.

As you're stirring, the butter will turn a golden brown color, and you'll notice little brown specks forming at the bottom of the pan. These are the milk solids browning. As soon as it becomes fragrant and has turned a nutty-brown color, remove it from the heat, and transfer it to a heat-proof bowl to stop the cooking process. Allow the butter to cool slightly before continuing on.

Once the butter has cooled to room temperature, place it into a large mixing bowl. Add in your pumpkin, granulated sugar, brown sugar, and molasses. Stir well to combine.

Once combined, add in your egg yolks and vanilla and stir well.

Into a separate bowl, add your flour, baking soda, spices, and salt. Whisk well to combine.

Gradually add your dry ingredients to your wet ingredients, mixing well until combined and the dough has come together.

Once the dough is mixed, add in your chocolate chips and mini chips, and stir well until fully incorporated throughout the dough. Allow the dough to chill in the fridge for 20-30 minutes before scooping your cookies.

Next, using an ice cream or cookie scoop, scoop your dough onto your prepared baking sheets (keeping them 2 inches apart), and place them into the pre-heated oven.

Bake your cookies for 12-15 minutes, or until the edges have gotten crispy but the center is still gooey (if you like your cookies more done, you are free to cook them for 2-3 extra minutes).

Remove the cookies from the oven, allow them to cool slightly, serve, and enjoy!