In a mixing bowl, add the room-temperature butter and light brown sugar. Beat for 5 minutes until the mixture is light and fluffy.

Mix in the eggs one at a time, ensuring they are fully incorporated.

Add the pumpkin puree and vanilla extract to the wet ingredients and mix until well combined.

Gradually add the dry ingredients into the wet mixture, mixing until just incorporated. Be sure to scrape down the sides of the bowl in between.

Fold in the chocolate chips into the cookie dough.

Wrap the cookie dough in plastic wrap and place it in the fridge for 1 hour to chill.

Preheat the oven to 350 degrees.

Line 2 cookie sheets with parchment paper and space the cookies 2 inches apart.

Use an ice cream scoop to scoop equal-sized cookies (approximately 1 1/2 inches).

Bake for 11-13 minutes or until the edges are lightly golden. Remove from the oven and leave them on the cookie sheet for 5 minutes.

Afterward, transfer the cookies to a wire rack to cool completely.

Once cooled, enjoy!