Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream the softened unsalted butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.

Add the pumpkin puree and eggs one at a time, mixing well after each addition until you have a smooth batter.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients until just combined.

Fold in the semi-sweet chocolate chips gently using a spatula.

Drop rounded tablespoons of dough onto prepared baking sheets, leaving about two inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown while the centers remain soft. Allow to cool on a wire rack.