In a large mixing bowl add in the flour, baking soda, spices, salt and the rolled oats and give them a quick mix together then place to one side.
In a large microwavable jug melt the butter, 30-45 seconds should do it.
Add the molasses, maple syrup and sugars to the melted butter and give everything a good whisk together.
Then add in the egg yolk, pumpkin puree and vanilla extract and mix till all the wet ingredients are fully combined.
Pour the wet ingredients into the bowl of dry ingredients and with a gentle hand mix everything together.
Gently fold in your chocolate chips, or add-ins of choice.
Place the dough in the fridge for at least 30 minutes.
After at least 30 minutes or up to 3 days, preheat your oven to 180C / 350F / Gas mark 4 and line a large cookie sheet with either baking parchment or a silicon mat.
Using an ice cream or large cookie scoop, scoop 4 to 6 cookies per batch depending on the size of your sheet.
These cookies do no spread a lot so you need to pat them down a little to give them more of a cookie shape.
Pop them into your hot oven and bake them for 15 minutes or until they are baked through.
Leave them to cool on their hot tray for a few minutes then transfer them to a wire rack to fully cool down.
Kept in an airtight tin these cookies will last for 5 to 7 days.
They will also freeze for up to 3 months.