Combine the melted butter, granulated sugar, and brown sugar in a medium bowl and mix until smooth. Add the vanilla and pumpkin puree and mix until well combined. Set aside.
In a separate medium-sized bowl, whisk together the gluten-free flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Add the flour mixture to the pumpkin puree mixture and mix until combined and no flour streaks remain. Fold in the chocolate chips. Cover the dough with plastic wrap and refrigerate it for 30 minutes or longer (overnight okay).
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Using a medium cookie scoop, scoop rounded mounds of the dough onto the baking sheet. You'll have enough dough for about 14 cookies that are about 2" in diameter and are rounded on top. Alternatively, use your hands to roll 14 dough balls. Add 2-3 additional chocolate chips to the top of each cookie and lightly press down on the cookie dough to slightly flatten it (do not flatten the dough).
Bake the cookies for 12-13 minutes or until the cookies are set but still soft-baked. Allow the cookies to cool completely on the cookie sheet before handling.
Store leftover cookies in a zip-top bag or airtight container at room temperature for 4-6 days.
To make this recipe dairy-free, use dairy-free vegan butter sticks (like Earth Balance Buttery Sticks) and dairy-free chocolate chips. Enjoy Life makes allergen-free chocolate chips.Measure your flour by grams. If you don't have a kitchen scale, invest in one. If you add too much flour to this recipe, the cookies will be more cakey vs. chewy. Melted butter will also help give these cookies a more cookie-like texture whereas soft butter results in a more cakey cookie.Be sure to use canned pumpkin puree and not pumpkin pie mix.