Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large bowl, stir together egg, granulated sugar, vegetable oil, milk, and vanilla extract until the mixture is light and fluffy.

Then add in the pumpkin puree. Mix a little more to ensure the pumpkin is well incorporated into this mixture.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Gradually add the dry ingredients to the wet mixture, mixing until well combined.

Fold in the dark chocolate chips.

Drop rounded ice cream scoops full of cookie dough onto the prepared baking sheets.

Bake for approximately 20-23 minutes in the preheated oven, or until the edges are golden and the centers are firm.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

This recipe makes about 18 cookies.