Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a stand mixer or large mixing bowl, cream together the butter, brown sugar, and sugar until completely combined. Mix in the pumpkin butter, egg, and vanilla until creamy. Then add the four, baking soda, cinnamon, and salt. Finally, fold in the chocolate chips.

Scoop 1 tablespoon size dollops of cookie dough and place on the prepared baking sheet, about 3 inches apart.

Bake the cookies for 7 to 8 minutes, until they begin to puff. If you want flater, denser cookies, remove the baking sheet from the oven, tap on the counter 1 to 2 times to deflat, and return to the oven. Bake for another 1 to 3 minutes until the edges are set and beginning to brown. Let the cookies cool on the baking sheet before transferring to a cooling rack -- if you can wait that long. In our house-- they never make it to the cooling rack. If your lucky -- store in an airtight container for 3 to 4 days.