Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Blot the pumpkin puree with paper towels to absorb excess liquid to ensure a chewy texture.
Cream the softened butter, brown sugar, and granulated sugar in a large bowl using an electric mixer until fluffy and light.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, beating thoroughly until fully emulsified.
Combine the flour, pumpkin spice, baking soda, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Scoop rounded tablespoons of dough onto the prepared baking sheets.
Bake for 12 minutes or until the edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.