Begin by carefully blotting ½ cup of canned pumpkin puree between paper towels to remove excess moisture.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and your chosen spices—cinnamon, nutmeg, ginger, and cloves.

In another bowl, melt and cool about ½ cup of butter till it's browned, then mix in 1 cup of light brown sugar and ½ cup of maple syrup until you have a smooth consistency.

Once the wet mixture has cooled, stir in 1 egg yolk, followed by the prepared pumpkin puree and 1 teaspoon of vanilla extract.

Next, gently fold the dry mixture into the wet ingredients until just combined.

Cover the dough with plastic wrap and refrigerate for at least 8 hours or overnight.

When you're ready to bake, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Scoop the chilled dough using a tablespoon and roll it into balls. Optionally, roll each ball in granulated sugar mixed with a touch of cinnamon.

Bake the cookies in the preheated oven for 12–14 minutes, checking for puffiness at around 9 minutes.

Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.