In the bowl of a stand mixer fitted with the paddle attachment, cream together both sugars and the butter until light and fluffy. Add in the pumpkin puree and the vanilla and continue mixing until everything is well-combined.

In a medium bowl, combine the flour, salt, baking powder, baking soda, and the spices. With the mixer running on low speed, slowly add the dry ingredients into the creamed mixture, a little at a time. Mix until everything is evenly combined.

Add in the 3/4 cup of chocolate chips and mix until the chocolate chips are well-distributed throughout the cookie dough.

Using a medium cookie scoop, scoop the dough out onto a baking sheet lined with parchment paper or a silpat. Bake in a 350° degree oven for 15 minutes, removing the cookies halfway through the baking time to press them down with the back of a tablespoon, add 2-3 additional chocolate chips to the top of each cookie, then rotate the baking sheet before putting it back into the oven for the remainder of the baking time.

Cool the cookies on a wire rack, then store in an airtight container at room temperature. Repeat as needed throughout the fall season. :)