Preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder and pumpkin pie spice; set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 4 minutes. Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes. Slowly add the dry ingredients and mix until combined. Fold in the chocolate chips.
Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet. Bake for 8-10 minutes, or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Storing: Leftover chocolate chip cookies can be stored outside of the fridge for 3-4 days in an airtight container. Freezing: Cooked and cooled cookies can be wrapped in plastic wrap and stored in a freezer-safe bag or airtight container for 3-4 months. Thaw completely on the countertop before servingThis recipe was originally inspired by and adapted from Two Peas and Their Pod