Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, kosher salt, and pumpkin spice. Set aside.

In a large mixing bowl, combine the melted butter, brown sugar, and cane sugar. Whisk until the mixture is smooth and slightly thickened. Add the pumpkin purée and mix until fully incorporated.

Slowly add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined, being careful not to overmix.

Fold in the heaping cup of chocolate chips until they are evenly distributed throughout the dough.

Chill the Dough (Optional): For thicker, chewier cookies, refrigerate the dough for about 30 minutes. This step is optional but highly recommended.

Scoop out the cookie dough (about 1-2 tablespoons per cookie) and place them on the prepared baking sheet, leaving a bit of space between each cookie to allow for spreading. If you chilled the dough, you may need to flatten the scoops slightly with the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. The cookies will continue to firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.