Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
Step 2: Blot the pumpkin puree by spreading it on a plate and pressing it with paper towels to remove excess moisture until you have about 3/4 cup of concentrated puree.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
Step 4: Beat in the egg and vanilla extract, then mix in the blotted pumpkin puree until well combined.
Step 5: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 7: Fold in the semi-sweet chocolate chips using a rubber spatula.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes before transferring to a wire rack.