1. In a medium bowl, whisk together the flour, baking soda, salt, pumpkin spice, and espresso powder.

2. In a large bowl, cream the butter with brown and granulated sugar until fluffy.

3. Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.

4. Gradually stir the dry ingredients into the wet until fully incorporated without overmixing.

5. Chill the dough for at least 30 minutes.

6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

7. Scoop dough onto sheet, spacing 2 inches apart.

8. Bake for 10–12 minutes until edges set but centers are soft.

9. Cool on the sheet for 5 minutes, then transfer to a wire rack.

10. Once fully cool, frost with cream cheese frosting or espresso glaze.