Blot the pumpkin puree with paper towels to remove excess moisture for better cookie structure.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the softened butter, brown sugar, and white sugar in a large bowl until light and fluffy.
Whisk the flour, pumpkin spice, and baking soda together in a separate medium-sized bowl.
Add the prepared pumpkin puree to the butter mixture and blend until fully incorporated.
Fold the dry ingredients into the wet mixture slowly until just combined, being careful not to overwork the dough.
Stir in the chocolate chunks manually to ensure even distribution.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 12 minutes or until the edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.