Step 1

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.

Step 2

In a large bowl, add the softened butter and beat until smooth.

Step 3

Add in the white and brown sugars, while beating, until light and fluffy.

Step 4

One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.

Step 5

In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.

Step 6

In thirds, add the flour mixture to the pumpkin mixture, while beating.

Step 7

Stir in the chocolate chips.

Step 8

The dough will be very soft. I recommend chilling the dough for at least a half hour to firm it up. It will be easier to work with and the cookies will spread less.

Step 9

Scoop the chilled dough (I use a cookie scoop) onto your prepared cookie sheet. [I poked a couple extra chocolate chips into the scooped dough balls to pretty them up.]

Step 10

Bake for 15 minutes or until the edges are slightly brown.

Step 11

Remove from the oven and let them rest on the cookie sheets for a couple minutes, then use a spatula to transfer them to a cookie rack.