1
Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl. Beat in the pumpkin puree, egg yolk, and vanilla.
4
Scoop the dough out with a 1 1/2-tablespoon ice cream scoop and arrange the dough balls about 3 inches apart on prepared baking trays.
5
Bake the cookies until they’re set along the outside, but still a touch doughy in the center, about 10 to 13 minutes at 325F, rotating the trays once halfway through.