1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until smooth.

4. Mix in the pumpkin purée until fully combined.

5. Fold in the sourdough starter discard gently without overmixing.

6. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.

7. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

8. Fold in the chocolate chips evenly throughout the dough.

9. Chill the dough in the refrigerator for 30 to 45 minutes.

10. Scoop tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

11. Bake for 11 to 13 minutes, or until edges are lightly golden and centers are set.

12. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.