Place pumpkin puree on several layers of paper towels and press firmly to blot out excess moisture until the puree is thick and reduced in volume.

In a medium mixing bowl, whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.

In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until well combined and smooth.

Add the egg yolk, vanilla extract, and blotted pumpkin puree to the butter mixture, whisking until fully incorporated.

Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.

Fold in the chocolate chips until evenly distributed throughout the dough.

Cover the bowl and refrigerate the dough for at least 60 minutes to stabilize the fats and hydrate the starches.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Scoop 1.5-tablespoon portions of dough onto the prepared sheets, spacing them 2 inches apart.

Bake for 10 to 12 minutes or until the edges are set and the centers no longer appear wet.

Cool the cookies on the baking sheet for 10 minutes to allow the structure to set before transferring to a wire rack.