In a large bowl, whisk together pumpkin, butter, and brown sugar
Add the egg and vanilla. Mix until smooth
Next, add the flour, salt, baking soda, baking powder, spices, and espresso. Stir until well combined
Finally, fold in the chocolate chips
Place the dough in the fridge for 30 minutes to chill. This step is optional, but helps prevent the cookies from overly spreading
While the dough chills, preheat the oven to 350F
After the dough is chilled, scoop about a tablespoon and roll into balls. Bake for 10-11 minutes or until edges are set, but center is still slightly under-baked. This is the key to a gooey cookie. If you prefer a less gooey cookie, bake for 2 extra minutes or in increments of 1 minute until the center is set.
Allow to cool before serving so the cookies don't fall apart! Enjoy!