Preheat oven to 350. Lightly spray baking pans with no stick spray or line with parchment paper.

In a smaller mixing bowl whisk together the flour, cornstarch, cinnamon, pumpkin pie spice, baking soda, and salt.

In your mixer bowl, cream the butter with the two sugars for about 2 minutes.

Beat in the egg, then add the canned pumpkin and vanilla and mix until well combined.

Add the flour mixture to pumpkin mixture and mix together on low speed until combined.

Stir in the chocolate chips.

Using a small cookie scoop, (about 1.5 inches in diameter), drop the dough on to the prepared baking sheets.

Bake at 350 for 11-12 minutes, remove from the oven, then gently push a few extra chocolate chips in to the top of each cookie while you let them sit on the baking sheets to cool for 15-20 minutes. (The extra chocolate chips just make them look cute, so skip that step if you don’t feel like it.)

Transfer them to cooling racks to let fully cool, and serve!