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

In a separate large bowl, using a hand mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. Add in the pumpkin puree and vanilla extract, and mix on low speed until combined.

Add in the dry ingredients, mixing on low until combined. Stir in the chocolate chips.

Scoop the dough – 2 tablespoons per cookie – and place them on the prepared baking sheet about 3 inches apart. Press down lightly on the tops with your palm to flatten them slightly, then refrigerate for 30 minutes (or overnight).

Preheat your oven to 400°F (200°C).

Bake for 10 to 15 minutes, pulling them from the oven as soon as the edges are golden and set. Immediately tap the hot baking sheet flat against the counter two or three times to deflate the cookies for a chewier texture. Let them rest on the pan for 5 minutes before transferring them to a wire rack. Serve.