Using a hand mixer, beat together the softened butter, and both sugars in a large bowl.

Add the pumpkin, egg yolk, and vanilla beating to combine with the butter mixture.

Whisk together the flour, quick oats, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. (Carefully measure your flour, spoon it in the measuring cup not packed in the cup.)

Add the dry ingredients to the wet ingredients. Stir well to combine. (Don't over stir.)

Add the chocolate chips to the batter. Stir well.

Cover the batter with plastic wrap and put in the refrigerator for 1 hour.

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.Use a small ice cream scoop to measure out the cookie size. 

Use a spatula to flatten the cookies.

Return the cookie sheet to the refrigerator for an additional 

10-15 minutes. 

Remove from the refrigerator and put directly into the oven to bake.

Bake at 350 degrees for 12-14 minutes. (They will be slightly under baked.)

Cool the cookies on the cookie sheet for 1-2 minutes allowing them to continue to bake.

Remove from the cookie sheets to a wire rack for complete cooling.

The cookies taste better the next day.

Store in an airtight container.