Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray or line with a silicone baking mat. Set aside.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set aside.
In a large bowl, using an electric mixer (fitted with the paddle attachment) or hand beaters beat the eggs and sugar until smooth and lightened in color about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed. On low speed mix in the oil, pumpkin, and vanilla until blended.
Add the dry ingredients to the wet ingredients. Mix until combined. Add the chocolate chips and mix until incorporated.
Scoop dough into 2 inch sized balls. Place on a cookie sheet 2 inches apart. Bake for 11-13 minutes or until cookies are puffed, and set. Cool on pan for 3 minutes then transfer to a wire rack to cool completely.
Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin puree is plain pumpkin whereas the pie filling comes with added ingredients and spices that will throw off the cookies. Also, use the canned stuff, not fresh pumpkin. Canned pumpkin puree will give you the right consistency and texture of cookie.Do not grease the pan. Use parchment paper or a silicone baking sheet (as I did, pictured above). Because of the wetter dough for these cookies (and the vegetable oil in the dough), the extra grease on the pan will make the cookies spread and could cause the edges to burn.Using room temperature wet ingredients in baking can help the dough come together better and produce a better bake.If the center of the cookies in the oven are still shiny or look a bit gooey, keep them in for another minute or two. They are done when the tops are set and a toothpick comes out with a few moist crumbs.