Preheat oven to 350° F and line baking sheet with parchment paper, silpat, or spray with nonstick cooking spray.
In stand mixer, or using electric beaters, cream together butter, brown sugar, and sugar until fluffy. Add pumpkin puree and vanilla and stir until combined.
Add flour, baking soda, salt, pumpkin spice, espresso, and cornstarch and stir until just combined and dough begins to form. Fold in chocolate chips.
Scoop cookie dough using cookie scoop onto prepared baking sheet. Bake at 350° F for 10-12 minutes or until just turning golden brown.
Let cool on cookie sheet for about 5 minutes before transferring them to metal cooling rack to cool completely.