Dry out your pumpkin puree first. Spread it into a thin layer between napkins and press down firmly. Set it aside for 20-30 minutes.
Mix cold cubed butter with sugar and vanilla. Beat till just combined.
Add egg and egg yolk. Mix till combined.
Add dried pumpkin puree.
Add your dry ingredients half at a time. Again, mix just till combined!
If adding chocolate, fold in.
Scoop into 4oz cookie dough mountains.
If adding streusel, dip dough balls into it here.
Freeze overnight or minimum 3 hours.
Top with flaky salt and bake at 350F for 15-20 minutes.
