Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl.
Add the wet mixture to the dry mixture, and stir until combined.
Stir in the chocolate chips. Cover the dough with plastic wrap and refrigerate for 30-60 minutes.
Scoop the dough into about 1 1/2 tablespoon-sized portions, and place on the prepared pan.
Using the palm of your hand, slightly flatten the tops of the dough balls.
Bake the cookies for 11 to 15 minutes or until the edges of the cookies are set and dry. The center of the cookies will still be soft. Cool the cookies on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.