Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix pumpkin purée, applesauce, sugars, and vanilla until blended.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet, mixing until just combined.
Fold the dark chocolate chips into the batter.
Drop the batter by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly browned.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.