1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.

3. Beat in the large egg and vanilla extract until well combined. Then, stir in the pumpkin puree and room temperature sourdough discard until everything is smoothly incorporated.

4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure these dry ingredients are thoroughly mixed to ensure even distribution in the dough.

5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. Stop mixing as soon as no streaks of flour remain.

6. Gently fold in the semi-sweet chocolate chips by hand using a spatula. Distribute them evenly throughout the dough.

7. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.