Combine dry ingredients in a medium bowl. Stir gently with a spoon.
Melt butter in a large saucepan over low heat, then remove from heat. Stir in sugar to dissolve. Add pumpkin and vanilla. Stir until smooth.
Add dry ingredients to pumpkin mixture and stir until flour mixture is incorporated. Cool to room temperature (or speed up the process and place in the refrigerator until cool enough) before stirring in the chocolate chips, so they won’t melt. This is especially important if using the mini-chip varieties.
Stir in chocolate chips and pumpkin seeds (or nuts).
To bake:
Preheat oven to 350°F. Spray or rub oil onto a baking sheet, unless it’s non-stick.
For drop cookies, you can chill the dough or not. For rolled cookies, chill dough about 1 hour, or until firm and ready to cook.
For drop cookies, scoop out 1 heaping tablespoon per cookie and drop onto cookie sheet. For rolled cookies, roll each heaping tablespoon into a ball (about 1-1/2 inch in diameter), place on the baking sheet, and flatten slightly with the palm of your hand.
Bake 12 minutes. Cool slightly, then transfer to cooling rack. If you don’t have a rack, place on a plate, paper towel, or piece of waxed or parchment paper. Store in an airtight container once they have cooled completely.