Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.

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

Add the pumpkin puree, egg yolk, and vanilla to the butter mixture and whisk until fully combined.

Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.

Fold in the chocolate chips or chunks until evenly distributed.

Chill the dough for 30 minutes.

Preheat the oven to 350°F while the dough chills.

Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets, leaving space between each cookie.

Bake for 11 to 12 minutes, until the edges are set and the tops are softly puffed.

If desired, press a few extra chocolate chips on top right after baking and sprinkle lightly with flaky sea salt.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.