Preheat the oven to 350 Degrees F (176 C). Line a baking sheet with parchment paper or a silicone mat. Set aside while you make the cookies.
Using a hand mixer, mix the butter and brown and granulated sugar for about 5 minutes or until light and fluffy. Be sure to scrape the sides of the bowl as needed.
Stir in the egg, vanilla extract, and pumpkin puree.
Add flour, salt, baking soda and powder, pumpkin spice, and cinnamon spice. Continue mixing until all the ingredients are incorporated.
Fold in the chocolate chips, and let it rest in the fridge for about 15 minutes. This will ensure that the cookies do not flatten out.
When ready, scoop out about 1.5-tablespoons of cookie dough onto the prepared baking sheet, repeat until the dough has been used up. Allow some room between each dough for spreading.
Bake for about 10-12 minutes (take them out after 5 minutes to top additional chocolate chips, if desired, then continue baking), or until the edges begin to crisp and turn golden brown. Do not be tempted to overbake the cookies as it might look undercooked. It will firm up as it cools down.
Allow to fully cool on the baking sheet before serving.