*if possible make gluten free ones for kt using gluten free flour

1. Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, get schwifty (sift) together the flour, baking soda, baking powder, cinnamon, and salt.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips (leave chocolate out of a few cookies for the peeps who don't like chocolate).
6. Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.