Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

Add the pumpkin puree, egg yolk, and vanilla extract to the bowl. Whisk until fully incorporated.

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mix well.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.

If using chocolate chips, fold them into the dough at this stage.

Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly underbaked. This will ensure they remain chewy.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.