Spread the all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes until the internal temperature reaches 160°F (71°C) to kill bacteria.

Allow the flour to cool completely and sift through a fine-mesh strainer to remove any scorched clumps.

In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.

Beat in the pumpkin puree and vanilla extract until fully incorporated.

In a separate small bowl, whisk together the cooled, sifted flour, pumpkin pie spice, and salt.

Gradually fold the dry ingredients into the wet mixture until a thick dough forms and no dry streaks are visible.

Gently fold in the mini chocolate chips using a spatula.

Serve immediately at room temperature or store in an airtight container in the refrigerator for up to 5 days.