In a medium bowl, add gluten free flour, xanthan gum, baking soda and salt. Whisk to combine.
Using a stand mixer with paddle attachment, mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
Add vanilla extract and egg yolks (one at a timand mix on low-medium speed until combined.
Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
Stir in chocolate chips.
Cover mixing bowl with plastic wrap and allow dough to chill in the refrigerator for 4 hours. The dough can be refrigerated for up to 4 days before removing to bake.
Preheat oven to 375 degrees F.
Line baking sheet with parchment paper.
Evenly scoop cookie dough balls onto baking sheet, leaving 2 inches apart.
1Bake for 11-12 minutes. Edges should be a light golden brown.
1Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.