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Melt the butter in a medium-sized microwave-safe bowl and let it cool slightly.
In another bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin spice, and cinnamon.
In the bowl with the melted butter, whisk in the sugars until incorporated.
Add the vanilla extract and pumpkin purée to the butter mixture and whisk until combined.
Sprinkle the dry ingredients into the wet ingredients and whisk until smooth.
Fold in the chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop 1 tablespoon of dough, roll it into a ball, and place it on the baking sheet, pressing down slightly.
Bake for 11 to 12 minutes until soft but baked through.
Let the cookies rest for 10 minutes on the baking sheet before transferring to a cooling rack.