In a saucepan, melt butter over medium heat, stirring until golden brown and fragrant. Let it cool slightly.
In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Stir in the egg yolk, blotted pumpkin puree, and vanilla extract.
In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Stir in chocolate chips and chunks.
Cover the dough and refrigerate for at least 1 hour, or up to overnight.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll or scoop dough into balls (about 2 tablespoons each) and space them 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, until edges are lightly golden and centers appear slightly underbaked.
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
