In a stand mixer or mixing bowl, cream the softened butter with the white and brown sugars.
Add 1 egg at a time, mixing into the creamed sugars.
Then mix in the vanilla.
In a mixing bowl, whisk together the flour with the baking soda and salt.
Add the flour mixture to the wet ingredients, 1 cup at at time.
Mix until cookie dough forms. Add in the espresso morsels and the pumpkin-filled or pumpkin spice morsels, and mix into the dough.
Cover the dough with plastic wrap and chill in the fridge overnight.
About 1 hour before baking, remove the dough from the fridge and let it warm up on the counter.
Preheat oven to 350 F. Place a silicone baking mat on a baking sheet.
Use an ice cream scoop to transfer the dough onto prepared baking sheet.
Bake in the preheated oven for 9 to 11 minutes.
Remove from oven and transfer to cooling rack. Let cool for 5 minutes before enjoying a warm cookie with a cold class of milk.