Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk together until creamy and smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients. Mix until just combined (avoid overmixing to keep them soft). Gently fold in the chocolate chips.

Using a cookie scoop or spoon, drop dollops of cookie dough onto the prepared baking sheet, leaving space between each cookie.

Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers look slightly undercooked.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.