In a light-colored saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until it foams and brown specks appear at the bottom. It should smell nutty. Immediately pour into a large, heatproof bowl and let cool for 10 minutes.

To the bowl with the cooled brown butter, add the brown sugar and granulated sugar. Whisk until well combined. Add the blotted pumpkin puree and vanilla extract, mixing until smooth.

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Pour the dry ingredients into the wet ingredients and mix until just combined. Do not overmix. Gently fold in the chocolate chips.

Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 3 days.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.