Preheat oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats.

In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.

In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy (about 2-3 minutes).

Beat in the pumpkin puree, then the large egg, and finally the vanilla extract until just combined. Scrape down the sides of the bowl as needed. Ensure the pumpkin puree is well incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Gently fold in the semi-sweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look soft. Do not overbake.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.

Repeat with the remaining cookie dough.