Preheat the oven to 350 degrees F and line a large baking tray with parchment paper. (Use 2 trays if they are smaller.)
Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix until combined. Lastly, fold in the chocolate chips.
Use a cookie scoop to divide the batter into approx. 26 cookies on your baking sheet/s. Then use a spoon or damp fingers to gently press each cookie down and shape them into rounds, as they won't spread much during baking. Make them about ¼ inch thick. Then, if you'd like, press a few more chocolate chips into the tops of each cookie.
Bake for 10-11 minutes and remove from the oven. They may seem a little underdone, but they'll firm up more as they cool. Let them cool for 5-10 minutes before transferring and enjoy.
Notes
Weigh the flour using a kitchen scale, if possible. This will yield the most desirable results. Using too little or too much flour will alter the texture of your cookies.If you do not have a kitchen scale, measure 2 cups of flour, but do not scoop from the bag. Spoon it into the measuring cup and level off with a knife.These pumpkin cookies don't spread much, so use slightly damp hands/fingers (to prevent sticking) to press them down and shape into rounds before baking.Gently press down a few extra chocolate chips on top of each cookie, before baking for the ultimate gooey goodness.The cookies may appear slightly underdone at the 10-11 minute mark, but remove them from the oven anyway as they'll firm up more as they cool. Do not overbake, or they'll get dry. Let your cookies cool for 5-10 minutes before transferring them from your baking sheet. Hot cookies can easily break, so walk away if you need to. ;)Leftovers keep in a sealed container at room temperature for 3-4 days. You may refrigerate for up to 1 week or freeze air tight in a freezer safe container for up to 3 months. Make sure they're fully cooled to room temperature before freezing.