In a medium bowl, whisk together flour, salt and baking soda. In a large bowl using either a hand or stand mixer, beat softened butter with pumpkin puree and both sugars. Beat until light and fluffy.
Add in eggs and vanilla extract, beat until smooth. Add flour mixture into the wet ingredients in three separate additions, beating after each until fully incorporated. Fold in chocolate chips.
Cover and refrigerate cookie dough for at least one hour. Preheat oven to 350 F. Place cookie dough onto ungreased baking sheets 2-inches apart using a cookie scoop. Bake for 10-12 minutes.
