Spread pumpkin puree on a paper towel-lined plate and pat dry to remove excess moisture until you have 1/3 cup.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, whisk the melted butter, granulated sugar, brown sugar, molasses, vanilla, and dried pumpkin until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Fold in the semisweet chocolate chips.
Chill the dough for at least 30 minutes to improve flavor and texture.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop dough into balls and place on the sheet, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set but centers remain soft.
Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack.