Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or Silpat liners to prevent the cookies from sticking and to make clean-up easier.

In the bowl of a stand mixer fitted with the paddle attachment, combine the white sugar, light brown sugar, pure pumpkin, and neutral oil. Mix on medium speed for 1-2 minutes until the mixture is well incorporated. Add the egg and vanilla extract, then continue mixing until everything is thoroughly combined.

In a medium bowl, whisk together the gluten-free 1:1 flour blend, pumpkin pie spice blend, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in the stand mixer. Mix until a smooth, uniform dough forms. Finally, gently stir in the chocolate chips to evenly distribute them throughout the dough. I like to reserve a few chocolate chips to press on top of the cookies before baking for a bakery-style look.

Using a cookie scoop or tablespoon, scoop out 1 1/2 tablespoon-sized mounds of dough and arrange them on the prepared baking sheets, leaving space between each mound. Bake in the preheated oven for 14-16 minutes, or until the cookies are set and lightly golden around the edges. Avoid under-baking, as gluten-free cookies can be too moist if not fully baked.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed the day they are made, but you can store leftovers in an airtight container. I find letting cookies rest for 10 minutes after baking helps their texture set perfectly.