Prep two large aluminum cookie sheets with parchment paper.
Preheat oven to 410 degrees (yep, that's right!) – not convection.
In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
Scrape down the sides of the bowl and then add in the vanilla and eggs one at a time, whipping up well between each addition. Add in the *pressed pumpkin puree (make sure to read notes above before adding it in).
Add in the pumpkin pie spice, flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix!)
Reserve 1/8 cup of chocolate chip varieties, then hand stir or lowest-speed-mix the chocolate chips and oreo pieces into the batter. Split the dough into 12 balls (baseball-sized) and place 4 on each cookie sheet. Hand-press on the chocolate chips and oreo crumbles on top for better presentation.
Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. Let them cool on the pan for a minute, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!
