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

Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Mix Together: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips.

Scoop Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

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

Serve:

Enjoy your delicious Pumpkin Chocolate Chip Cookies—perfect for fall gatherings, holidays, or as a delightful treat anytime! Store any leftovers in an airtight container at room temperature for up to a week.