Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin spice. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and mix until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in the chocolate chips using a spatula or wooden spoon.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-14 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked, as they will continue to cook on the baking sheet after being removed from the oven.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!