Preheat oven to 350°F and line a large baking sheet with parchment paper; set aside.

Use an electric mixer to cream the butter, brown sugar and cane sugar together in a large bowl. Then, add the pumpkin and vanilla and stir to combine.

In a separate medium bowl, stir the all purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon together. Then, pour the dry ingredients into the wet and whisk until just combined. Last, stir in the chocolate chips by hand.

Use your hands to roll the dough into 18 balls, spacing them at least two inches apart on the baking sheet. NOTE: you’ll either need to bake in batches or use two baking sheets.

Place the baking sheet in the oven and bake the cookies for 10-11 minutes.

Immediately remove the pan and lift it one inch above the counter, then drop it on the counter. Repeat this 3-4 times. This is called the pan-banging method and it allows the cookies to flatten a bit and the edges to get a little crispy. Leave the cookies on the pan for a few minutes before transferring to a wire rack. Enjoy!