Prep your tools. Line two baking sheets with parchment paper and set your oven to 350°F (175°C). This helps the cookies bake evenly and prevents sticking.

Whisk the dry ingredients. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger. If using cloves or allspice, add just 1/8 teaspoon. Set aside.

Combine the wet ingredients. In a large bowl, whisk 1/2 cup melted unsalted butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until glossy. Whisk in 1 egg yolk, 3/4 cup pumpkin purée, and 2 teaspoons vanilla extract until smooth.

Bring it together. Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. The dough will be thick and slightly sticky—avoid overmixing so the cookies stay tender.

Fold in the goodies. Stir in 1 to 1 1/4 cups semi-sweet chocolate chips. If using nuts, add 1/2 cup chopped pecans or walnuts.

Portion the dough. Use a medium cookie scoop or 2 tablespoons of dough per cookie. Drop onto prepared sheets, spacing 2 inches apart. For a prettier look, press a few extra chocolate chips on top of each mound.

Optional chill. For slightly thicker cookies, chill the scooped dough for 20–30 minutes. This step helps control spread and intensifies flavor, but it’s not required.

Bake. Bake one sheet at a time for 10–13 minutes, until the edges look set and the tops appear dry. They should still feel soft in the center; they’ll finish setting as they cool.

Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This helps them keep their shape and stay soft.

Serve. Enjoy warm with coffee, tea, or milk. The flavors deepen by the next day, making them even better.