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

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the pumpkin puree, vanilla extract, and egg to the butter-sugar mixture. Beat until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.

Fold in the gluten-free chocolate chips using a spatula until evenly distributed throughout the dough.

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and the tops look slightly soft but not wet.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.