Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a small mixing bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside
In a large mixing bowl, using a handheld electric mixer on medium speed, cream together butter, cream cheese, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree and vanilla until combined.
Gradually mix in the flour mixture to the butter mixture, until just combined (do not over mix). Stir in the chocolate chips.
Using a medium cookie scoop for the dough and drop onto prepared baking sheets 2 inches apart. Flatten slightly with your fingers. **If the batter becomes too sticky to release from the cookie scoop rinse scoop with water, shake off excess. and use it slightly wet).
Bake in the preheated oven, rotating pans halfway through until cookies are slightly cracked on the surface, about 12-15 minutes. Allow to cool on cookie sheets 5 minutes then carefully move them to a wire rack to cool completely.