Preheat oven to 350F.

Cream the butter and sugar until smooth.

Add the pumpkin purée and vanilla extract and mix until incorporated.

Sift in cinnamon, baking powder, salt, and flour and mix until you get a sticky dough.

Fold in the chocolate chips, and then scoop out dough onto a lined baking sheet using a small ice cream scoop or just two spoons.

Bake for 12 minutes and remove from oven (the bottom edges should be a light, golden brown).

Let cool for about 1 minute, then remove from pan to let cool on the wire rack.

Store in an airtight container.