Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.

Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in ½ cup semi-sweet chocolate chips.

Cover the dough and chill for 30 minutes or up to 3 days.

Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Scoop the dough, about 1.5 Tablespoons per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Slightly flatten the tops of the dough balls.

Bake for 11-12 minutes or until the edges appear set. Remove from the oven and flatten them out with the back of a spoon if necessary. Press a few chocolate chips into the tops of the warm cookies if desired.

Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.