Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the pumpkin puree, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 11 to 13 minutes, or until the edges are set and the centers look slightly soft.

Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.