1-First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.

2-Next, melt the 10 tablespoons of unsalted butter in a medium stainless steel pan over medium heat, swirling occasionally until the foam subsides, the crackling quiets, and brown bits form then pour it into a mixing bowl for cooling.

3-Stir in the 3/4 cup granulated sugar and 1/4 cup light brown sugar until well combined, and let the mixture cool to room temperature.

4-In another bowl, whisk together the 1 1/2 cups all-purpose flour, 1/4 teaspoon fine sea salt, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves for even distribution.

5-Add the 1 egg yolk and 1 teaspoon vanilla extract to the cooled butter mixture, stirring until smooth, then mix in the 1/3 cup pumpkin puree.

6-Gradually add the dry ingredients in three batches, mixing well each time until a soft dough forms, and fold in the 3/4 cup semisweet chocolate chips.

7-Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 48 hours for better flavor and texture.

8-Scoop the dough into 1.5-tablespoon balls, place them on the prepared sheets, and flatten slightly.

9-Bake for 10-12 minutes until the edges are lightly browned; for larger cookies, use 3-tablespoon balls and bake 12-15 minutes.

10-Let them cool completely before storing.