1. Whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl.

2. In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.

3. Add pumpkin puree, egg yolk, and vanilla extract to the creamed mixture and mix until just combined.

4. Gradually add the dry ingredients to the wet mixture on low speed and mix until no streaks of flour remain.

5. Fold in semi-sweet chocolate chips, mini chocolate chips, and pecans using a spatula without overmixing.

6. Cover the dough and refrigerate for 45 minutes to 1 hour to firm up.

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

8. Portion dough into 1½ tablespoon rounds and place 2 inches apart on prepared sheets.

9. Bake for 10–12 minutes until edges are set and centers are slightly underbaked.

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

11. Store cooled cookies in an airtight container at room temperature for up to 5 days.