Mix dry ingredients: In a medium bowl combine white flour, whole wheat flour, baking soda, pumpkin pie spice, cinnamon and salt; set aside.
Beat wet ingredients: Beat butter in a stand mixer with the paddle attachment until fluffy. Add both sugars and beat until combined. Beat in eggs until creamy. Add vanilla and pumpkin and mix until well combined.
Combine: Add dry ingredients to wet ingredients, spoonful by spoonful, with the mixer running on low. Add chocolate chips and mix until well distributed.
Chill: Cover bowl and freeze the dough until firm and cold (I do about 30 minutes).
Bake: Preheat oven to 350°F. Scoop cookie dough in 2-3 tablespoon-sized heaps on lined baking sheets with enough space in between. Bake for 12-14 minutes or until the edges are crisping up. Cool on the sheet for a few minutes before transferring to a cooling rack.