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Preheat the oven to 375 degrees F. Prepare a baking sheet with parchment.
Mix the dry ingredients of gluten free flour, baking soda, and spice. Set aside.
Mix the wet ingredients. Beat the butter with the granulated sugar and the brown sugar. Add in the egg and vanilla. Beat until well mixed. Fold in the pumpkin puree and finally add the chocolate chips.
Place 1 tablespoon sized balls of dough onto the prepared baking sheets. Flatten slightly.
Bake for 10-12 minutes. Cool on a wire baking rack