Add butter to a skillet over medium heat. Stirring frequently, continue to cook the butter until it begins to foam & turn golden. When the butter is ready, it should have a nutty aroma.
Transfer to a large mixing bowl & let cool to room temperature. Whisk in the sugars, eggs, pumpkin puree & vanilla until well combined.
Sift in the flour, pumpkin pie spice, baking soda & salt. Fold in the chocolate. Let the batter stand at room temperature for 30 minutes.
Preheat the oven to 375(f) degrees. Using an ice cream scoop, shape into 24 evenly sized rounds.
Transfer to a baking sheet lined with parchment paper, 8 per sheet. Finish with a sprinkle of flaked salt.
Bake until the edges are golden, about 10 minutes. Enjoy!
