Preheat the oven to 350 degrees Fahrenheit. Prepare the baking sheet by adding parchment paper, a silicone baking mat, or leave as is.

In a medium mixing bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, using a spatula or wooden spoon, mix the pumpkin puree, tahini, melted butter, maple syrup, brown sugar, and vanilla extract. 

Combine the dry ingredients with the wet. Add the ingredients gradually, taking time to mix in the dry ingredients as you go. Make sure not to overmix the dough. Fold in the chocolate chips.

Drop the cookie dough in two tablespoon measurements onto the baking sheet using two spoons or your hands. The dough will be sticky, so don't worry about rolling it into balls. Keep two inches between each cookie. 

Bake the cookies for 11-13 minutes, or until they are cooked through. Allow to cool for about 5-10 minutes before transferring to a cooling rack. Enjoy!