Preheat oven to 350° F. Line baking sheet with parchment paper.
In medium sized bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt.
Using a stand mixer with the paddle attached, cream sugar and butter together until smooth. Beat in pumpkin, egg and vanilla extract until smooth. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 15 to 18 minutes or until edges are firm. Allow to cool on baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
To create chocolate stripe, melt chocolate on 50% power in the microwave in 1 minute increments until melted and smooth once stirred. Transfer to a plastic bag with the corner snipped off and pipe onto cookie in a zig zag pattern.