These Pumpkin Chocolate Chip Cookies are soft yet chewy, not at all cakey like most pumpkin cookies! These are loaded with spices and are a hit every fall.
Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand.* Bake for 10-12 minutes, or until set and edges are lightly browned.
Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.