In a large bowl, whisk together the flour through allspice and set aside.  In a separate medium bowl, whisk together the butter and both sugars until smooth, then whisk in the vanilla and pumpkin.  Use a sturdy rubber spatula to scrape the wet mix into the dry and stir until well combined.  The dough will be very soft.  Fold in the chocolate chips.

Even though the dough is soft, I still found it possible to roll it into dough balls.  Divide the dough into generous tablespoon-sized blobs (take care to try and distribute the chips), roll each into a ball, and then roll each ball 2 times through the coating.  Set on a tray or plate and chill the prepped cookie balls for a good half hour.  If they’ll be in the fridge for longer, cover tightly and then leave out on the counter for 20 to 30 minutes before baking to warm up a bit.

When you’re ready to bake, preheat the oven to 350 and line a couple of baking sheets with parchment.  Arrange the dough balls a couple of inches apart and then use the bottom of a cup to slightly flatten the tops.  Bake for 11 minutes until the edges appear to be set – they will likely still look soft in the middles.  If they haven’t flattened much while baking, use the same cup to gently flatten each again when they come out of the oven.

Leave the cookies to rest for about 10 minutes on the baking sheets before transferring them to a rack to cool completely, eat and/or store/freeze.