In a mixing bowl, stir together the pumpkin, white sugar, brown sugar, vanilla, and egg.
In another mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
Combine the wet ingredients with the dry and stir until a thick batter forms.
Stir in the chocolate chips.
Prepare a baking sheet by lining with parchment paper and lightly spraying with nonstick spray.
Spoon the cookie batter onto the prepared baking sheet. Top with flaky sea salt if using.
Bake at 350°F for 12 minutes.
Notes
These soft pumpkin cookies have a tendency to stick to baking sheets, even if lined with parchment paper (which I recommend). This is why I include instructions to lightly spray with nonstick spray as well. You can use any kind of chocolate chips or chocolate chunks. See post for my recommendation to make these vegan if you prefer.