Pumpkin Chocolate Chip Cookies

In a large mixing bowl, combine the melted butter, packed light brown sugar, and the drained, squeezed pumpkin puree; stir until the mixture is smooth and fully incorporated.

Add the large egg yolk and vanilla extract to the bowl; mix thoroughly until the batter is uniform.

Sift in the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg; stir gently until no dry flour streaks remain, being careful not to over‑mix.

Fold the semi‑sweet chocolate chips into the dough until evenly distributed.

Using a tablespoon or a small ice‑cream scoop, portion the dough into 1.5‑oz (about 45‑gram) balls; optionally roll each ball in additional chocolate chips for extra coating.

Place the dough balls on a parchment‑lined baking sheet, spacing them about 2 inches apart, then cover the sheet with plastic wrap and chill in the refrigerator for 30 minutes to firm the dough.

While the dough chills, preheat the oven to 350°F (350°F).

Remove the chilled dough from the refrigerator, arrange the balls again if needed, and bake for 9–10 minutes, or until the edges are set and the centers remain soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve the cookies warm or at room temperature; store any leftovers in an airtight container.