Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, whisk together the canned pumpkin puree, melted butter, granulated sugar, and light brown sugar until smooth.

Add the egg and vanilla extract to the wet mixture and whisk again until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.

Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly undercooked. Do not overbake to keep the cookies soft.

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