Bake on a parchment lined cookie sheet for 18-20 minutes. Until golden on the edges. Depending on your oven you may need more or less time.
Serve!
Notes
You can add any nuts you like for an extra oomph of flavor. If you want them sweeter, you can add ¼ cup more maple syrup. This will make a thinner batter and a flatter cookie that is more delicate but still delicious. You may want to cook them a few more minutes. You can also use cane sugar.
I originally made this with 8 tablespoons maple syrup (½ cup) but after retesting the recipe, as I do for my recipes after some time, I found that I liked the texture better with less liquid and that there was still plenty of sweetness from the chocolate chips. You can add the full ½ cup if you prefer a sweeter result.
A trick I read about online (see post for reference) is to get some moisture out of the pumpkin puree to get a less cakey cookie. Pumpkin adds more cakiness to baked goods so removing some of the moisture helps. This is purely optional.