Start with a medium mixing bowl. You will want to add your gluten free flour, xanthan gum, baking soda and salt into one bowl. Whisk to combine till well mixed.
By hand or with an electric mixer you will want to mix pumpkin, melted butter, brown sugar and sugar on medium speed for 2 minutes.
Once well mixed stir in the vanilla and egg yolks.
Pour in flour mixture, and mix on low-medium speed – being careful not to overmix.
Fold in chocolate chips by hand.
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.
Bake for 11-12 minutes. Edges should be a light golden brown.
Remove from oven and allow cookies to continue cooking on baking sheet for 3 minutes before placing on a cooling rack.