Preheat Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Mix Wet Ingredients

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add the pumpkin puree and vanilla extract, and whisk again until fully combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Be careful not to over-mix, as this can make the cookies tough.

Add Chocolate Chips

Fold in the chocolate chips or chunks, ensuring they’re evenly distributed throughout the dough.

Scoop and Bake

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie dough ball with the back of a spoon, as they won’t spread much during baking.

Bake

Bake for 10-12 minutes, or until the edges are set and the tops are slightly golden. The centers may look soft, but they’ll firm up as the cookies cool.

Cool and Serve

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!