Whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and canned pumpkin in a medium bowl until well combined.
In a separate large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and kosher salt.
Add the butter mixture to the flour mixture and stir with a spatula until everything is thoroughly combined. Stir in the semi-sweet chocolate chips.
Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop about 1 1/2 tablespoon-sized portions of dough and roll them into balls with your hands. Place the dough balls about 1 1/2 inches apart on the prepared baking sheets. Use the palm of your hand to slightly flatten the tops of the dough balls.
Bake the cookies for 11 to 13 minutes, or until the edges are set and dry. The centers will still be soft.
Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.
Rotate the baking sheets halfway through baking to ensure even browning on both trays.