Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or a silicone mat. Set aside.
1 cup unsalted butter
In a large bowl, add the softened butter and beat until smooth.
1 cup granulated white sugar, 1 cup light brown sugar
Add in the white and brown sugars, while beating, until light and fluffy.
2 large eggs
One at a time, add in the eggs, beating in between, then add in the vanilla and pumpkin, beating to combine.
1 teaspoon vanilla, 1 cup canned pumpkin
In another large bowl, add the flour, baking soda, salt, cinnamon, and nutmeg and whisk together.
3 cups flour, 2 teaspoons baking soda, ½ teaspoons salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg
In thirds, add the flour mixture to the pumpkin mixture, while beating.
2 cups chocolate chips
Stir in the chocolate chips.
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.
Use a medium cookie scoop (approximately 2 TB) to scoop the chilled dough onto your prepared cookie sheet. [I poked a couple extra chocolate chips into the scooped dough balls to pretty them up.]
Bake for 15 minutes or until the edges are slightly brown.
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.