1. Start by drying the pumpkin puree. You can’t skip this step or the cookies will end up cakey and puffy. Use Libby’s brand only, store brands I found were way too wet. Add the pumpkin to a cheese cloth and squeeze continuously until most of the moisture is removed. The pumpkin should be the consistency of damp putty where you can handle it with your hands and it doesn’t stick. You can also continuously blot it with paper towels until most of the water has been removed. (If using a different brand pumpkin I found sometimes pieces of paper towel can stick to it, so cheesecloth method would be best if not using Libby’s). Once dried, set aside. See picture in post for the final consistency of my pumpkin.

2. Melt the butter, then first whisk in the dried pumpkin, then the brown sugar, vanilla, and egg yolk.

3. In another bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves.

4. Pour the dry ingredients into the wet a little at a time then add the chocolate chips, stir until everything will well combined.

5. Chill the dough for 20 minutes. While the dough is chilling, preheat the oven to 350 degrees.

6. Bake cookies for 10 minutes.