Preheat oven to 350°F and prepare cookie sheets with Parchment paper.

In a medium mixing bowl, measure out the butter, sugar, and brown sugar.

Using a stand mixer fitted with the paddle attachment, mix the softened butter and sugars together on medium speed (speed 4 for a Kitchen Aid) for 2-4 minutes until light and fluffy.

Next, scrape down the sides of the bowl and add the egg. Mix until fully combined and scraping down the sides of the bowl after mixing.

Then add the vanilla and pumpkin puree, mix on a medium-low speed until combined.

In a separate bowl, measure the flour, salt, baking soda, and pumpkin spice. Whisk together with a whisk or a fork until all the dry ingredients are evenly distributed.

Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in.

Finally, add the chocolate chips and continue mixing on low until the chocolate chips are evenly distributed. Be careful NOT to overmix!

Using a cookie scoop, scoop the cookie dough and place 1 inch apart from each other on the parchment lined cookie sheets. If desired, sprinkle sea salt flakes on top of the cookie dough balls before baking to create a sweet and salty flavor profile.

Place the trays in the oven and bake for 10-12 minutes or until the edges are slightly golden brown.