Prepare the Pumpkin Puree by placing it in a small saucepan over medium heat, cooking for about 10 minutes while stirring frequently.
In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy. Beat in the cooled pumpkin puree along with vanilla extract until well combined.
In another bowl, whisk together all-purpose flour, cornstarch, baking soda, salt, and pumpkin pie spice until evenly combined.
Gradually add the dry mixture into the wet ingredients, mixing just until no flour streaks remain visible.
Gently fold in semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
Scoop out approximately 2 tablespoons of dough, roll into balls, and place on a parchment-lined baking sheet. Freeze for at least 30 minutes before baking.