First combine all your dry ingredients together. Combine all purpose flour, pumpkin spice, and baking soda in a bowl. Mix until well combined and set aside.
In a separate bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, whisk for ~1 minute until the mixture is nice and fluffy.
Add eggs, salt, and vanilla paste to the bowl. Whisk until combined.
Combine your dry ingredients from step 1 with your wet ingredients. Make sure to stir the mixture until just combined. The more you stir the mixture, the more gluten will form which will make your cookies tough. I like to start mixing with my hand mixture and finish with a spatula to ensure I don’t over mix.
Add chocolate chips and incorporate them into the dough.
Let cookie dough rest in the fridge uncovered for 30 minutes.
Preheat your oven to 375 degrees F.
Prepare 2 baking sheets by lining them with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheets. Make sure there is 2 inches of space between each cookie.
Bake for 9-11 minutes until the edges are brown.
Rest for 5 minutes on the baking sheets and then for 10 minutes on a cooling rack before serving.