With a hand mixer or a whisk, in a mixing bowl, beat egg(s) throughly. Mix in the butter, pumpkin puree, maple syrup, and vanilla.
Add in the dry goods, placing the chocolate or carob chips on top of the dry goods so they get a dusting of dry ingredients. (This will keep them from sinking to the bottom of your mixture) Mix well so the wet/dry goods are fully incorporated. (A wooden spoon or spatula would work well for this.)
Refrigerate batter for 30 minutes or longer (the batter will stiffen in the cold and make it easier to work with.)
Preheat oven to 375F.
Drop batter by spoonfuls onto a parchment paper lined cookie sheet using a tablespoon.
Bake for 12-15 min or until lightly golden brown. (I baked them for the full 15min but it depends on the heat of your oven)
Allow baked cookies to rest on cookie sheet for a few minutes before transferring them to a cooling rack.
Store full cooled cookies in an airtight container or zip-loc bag. These cookies are very moist, so if you plan on keeping them for more than a few days, best to keep them in the refrigerator. Cookies will also freeze well. Enjoy!