Preheat oven to 375F Note: make sure your oven is accurate, use an oven thermometor to check. Adjust temperature up or down if necessary.
Set your pumpkin puree in a strainer over a bowl to drain while you gather your ingredients.
Melt the butter in a large microwave safe bowl in the microwave. Whisk in the white and brown sugars until smooth.
Whisk in the drained puree, egg, vanilla, and pumpkin pie spice. Blend together well.
The mixture may look curdled at this point, that's fine.
Change to a silicone spoon and blend in the salt and baking soda, making sure to get everything well incorporated.
Fold in the flour, and then the chocolate chips.
Use a medium (1 3/4 inch) cookie scoop to portion out balls of dough (I took heaped scoops.) This is a sticky dough, so I like to lightly oil my hands and roll the dough into balls. If your chips seem sparse, pop a few extra into the balls of dough as you roll them. Place, 2 inches apart, on an unlined cookie sheet. Note: if you like to use parchment paper, that's fine.
Bake on the center rack for 10-12 minutes until set. Note: the exact time will depend on how large your cookies are, whether the dough has been chilled, and whether your oven is calibrated to the correct temperature. You're looking for set cookies that don't look shiney or gooey in the center.
Let the cookies cool on cookie sheet for 10-12 minutes, then tranfer to a rack to cool completely. The cookies will look puffed when they first come out of the oven, but will flatten down as they cool.
These cookies are moist and I find the best way to store them is in a single layer at room temperature. I don't cover them with plastic, just a loose layer of foil, if anything.
If you'd like to make your own pumpkin pie spice, mix together: 3 Tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg (I love to grind mine fresh!) 1 1/2 tsp allspice, and 1 1/2 tsp cloves. This will make more than you need for this recipe.