Line 2 baking sheets with parchment paper, set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the salted butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy.

Add the egg, pumpkin, and vanilla extract to the bowl, and mix on low until thoroughly incorporated. In a medium mixing bowl, combine the all purpose flour, ground cinnamon, ground cloves, ground nutmeg, allspice, baking powder, baking soda, and salt. Whisk well.

Add the dry ingredients to the bowl of the stand mixer, then mix on the lowest speed for 30 seconds, making sure there are no dry patches of flour. Remove the bowl from the mixer, as well at the paddle attachment. Use a spatula to fold the chocolate chips into the cookie dough gently. The dough will be very soft.

Cover the bowl of cookie dough with plastic wrap, and refrigerate for 30 minutes to let the dough firm up slightly.

Meanwhile, preheat the oven to 350°F.

Use an ice cream school to scoop out the dough, and place on the parchment lined baking sheets. Bake about 9 cookies at a time on a quarter sheet pan, spaced 2” apart on the pan. Add a few more chocolate chips on top. Bake for 12-14 minutes until lightly golden brown around the edges. Sprinkle the baked cookies with flakey sea salt immediately when they come out of the oven.