Preheat oven to 350 degrees. Prepare 2 baking sheets by lining with silicone mat or parchment paper. Set aside.
In a mixing bowl fitted to a stand mixer, cream butter and sugar until light and fluffy, about 4 minutes. Add pumpkin puree and vanilla extract and mix until combined.
In a separate bowl, whisk flour, salt, baking soda, baking powder, and cinnamon together until combined. Pour all of the mixture into the wet ingredients and mix just until combined. Do not over mix! Add chocolate chips and fold together.
Using a cookie scoop, scoop dough onto prepared baking sheet. Place dough scoops about 2 inches apart. The cookies won't spread too much so 2 inches is more than enough room. Bake for 11-13 minutes, or until edges become slightly golden brown.
Remove cookies from oven and let them cool on baking sheet for 5 minutes. Remove from baking sheet and place on cooling rack to finish cooling. Store cooled cookies in a storage container for up to 3 days.