INSTRUCTIONS

1. In a large bowl microwave butter for 1 minute if butter is refrigerated or 30 seconds if it is room temp-it should be ¾ melted, a little solid. Add pumpkin puree and vanilla extract and stir to combine, then stir in the coffee.
2. Next add in the egg yolk and stir. Pour in the brown sugar and granulated sugar and stir until combined.
3. Pour whole wheat flour, all purpose flour, pumpkin pie spice, and baking soda in and stir until all ingredients are combined. Using a wooden spoon, stir in chocolate chips.
4. Put dough in the refrigerator for an hour (this step is optional, I’ve tried both with and without refrigeration, both work great.)
5. Preheat oven to 350 degrees. Arrange oven racks to the top and bottom ⅓ of the oven. Line two baking sheets with silicone baking mats or parchment paper.
6. Scoop dough into 1½ tablespoon size balls (I use a cookie scoop) and place 2 inches apart on prepared cookie sheets. Bake cookies for 5 minutes, then change cookie sheets to different oven position (if the cookies are on the bottom self transfer them to the top shelf) and bake for another 6 minutes. Cookies should bake for 11-12 minutes or until slightly browning on edges (only slightly). Then remove from oven and allow to cool for 5 minutes before transferring to a cooling rack. Then enjoy.

Source : https://www.sweetphi.com/