In a medium bowl combine flour, cornstarch, baking soda, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger. Set aside.

In a large bowl put butter and light brown sugar and mix with an electric mixer, medium speed for about three minutes or until it becomes light and fluffy.

Add eggs, vanilla extract, milk and mix for one more minute. Add the pumpkin and mix until it's just combined. Slowly add dry ingredients and mix until well combined.

Fold in the chocolate chips. Cover with plastic foil and chill for 30-45 minutes. Preheat the oven to 350 F. Line two large baking sheets with parchment paper.

Take the dough out of the fridge and make balls using ice cream scoop (mine was 1.93 inches in diameter) and place them in the baking sheets.

They should be 1 inch apart. Bake them for 10-12 minutes. Take them out of the oven and leave to cool for a couple of minutes, and then transfer to a wire rack to cool completely.

Store them in a well sealed container, when they are completely cool.