1. Prepare Your Ingredients: Make sure all ingredients are at room temperature for easier mixing. Measure and set aside each ingredient.
2. Combine Wet Ingredients: In a mixing bowl, cream unsalted butter with granulated and brown sugar until light and fluffy. Add pumpkin puree, vanilla extract, and eggs or yolks, mixing well after each addition. Dissolve espresso powder in a tablespoon of hot water and mix into the wet ingredients if using.
3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking soda, and salt. Ensure everything is evenly combined to avoid lumps.
4. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to preserve a soft texture. Fold in optional add-ins like oats, white chocolate chips, or cinnamon chips, if desired.
5. Chill the Dough: Transfer the dough to a container, cover, and chill in the refrigerator for 2-3 hours or overnight. This helps the cookies hold their shape and enhances the flavor.
6. Preheat the Oven: Set your oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats for easier baking.
7. Bake the Cookies: Scoop the chilled dough into small balls and place them onto the prepared baking sheets, spacing them evenly. Bake for 10-14 minutes or until the edges are lightly browned.
8. Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Serve the cookies fresh and enjoy the cozy blend of pumpkin, spices, and espresso flavors.
10. Store Properly: To keep the cookies fresh, store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate the dough, or freeze baked cookies for up to three months. Thaw frozen cookies at room temperature before serving.