To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the pumpkin puree, granulated sugar, light brown sugar, molasses, and pumpkin pie spice extract, and whisk to combine until smooth.
Add the all-purpose flour, pumpkin pie spice, baking soda, and salt, and stir until just combined.
Add the semi-sweet chocolate chips and stir to combine.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough and flatten slightly.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 12 to 14 minutes.
Allow cookies to cool on baking sheet for about 10 minutes before serving.
