Preheat your oven to 350° F and line 2 half sheet trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium speed until light and fluffy, about 1 minute.

Add in the egg, yolk, pumpkin puree, and maple syrup. Continue to beat on medium speed, you may have to scrape down the sides to get it all mixed together well.

Stop the mixer and add the flour, baking powder, nutmeg, cinnamon, and salt.

Mix again on medium speed until a sticky dough forms, then add in the caramel chips and mix by hand as to not break up the chips.

Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between.

Freeze for 30 mins,  then bake for 15 minutes.

Cool on the tray for 5 minutes then transfer the cookies to a cookie rack to cool completely.