In a stand mixer cream butter with sugars. Add vanilla & pumpkin puree. Mix until just combined.
In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon & pumpkin pie spice. Add to wet mixture in the stand mixer. Mix until just combined.
Remove bowl from mixer & fold in chocolate chips.
Scoop cookies, about 2 Tbsp each, and place the cookie dough on a prepared baking sheet coated with pan spray, or lined with a sheet of parchment or silicone baking mat. Press cookies down with the palm of your hand until about ½" thick or a slightly thinner.
Bake at 350*F for 8-10 minutes. Do not over-bake. Allow to cool for 10 minutes before transferring to a wire rack. Store in an air-tight container up to 1 week.