Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper or leave them ungreased for easy clean-up.

Step 2: Remove Excess Moisture from Pumpkin Puree
Spread the canned pumpkin puree in a thin layer on a plate. Place a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with new paper towels about six more times, or until the paper towels absorb less moisture. This step is crucial to achieving a chewy rather than cakey texture.

Step 3: Cream the Butter and Sugar
In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and light brown sugar together until very light and fluffy, about 3 minutes.

Step 4: Add the Wet Ingredients
Add the blotted pumpkin puree, egg yolks, vanilla extract, and molasses to the creamed mixture. Mix until well combined.

Step 5: Incorporate the Dry Ingredients
Mix in the gluten-free flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Combine on low speed until no flour pockets remain. Then, gently stir in the chocolate chips.

Step 6: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30-45 minutes. This allows the gluten-free starches to absorb moisture, helping to eliminate any potential grittiness in the final cookies.

Step 7: Shape and Bake the Cookies
Using a large cookie scoop (approximately 3 tablespoons of dough per cookie), divide the dough into six large cookies per baking sheet. Bake for 14-16 minutes, rotating the baking sheets halfway through baking. The cookies are done when they start to crack and lose their shine on top.

Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.