Preheat oven to 375 degrees F. In a small bowl, combine sifted flour, baking soda, cinnamon, and salt; set aside.

In a large bowl or the bowl of your mixer, cream butter and both sugars together until light and fluffy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in cinnamon and chocolate chips.

Refrigerate dough for at least 30 minutes before forming.

Drop teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until slightly golden brown. Let cookies continue to cook for about 5 minutes on the cookie sheet once you've taken them out of the oven. You can then transfer to a cooling rack at this point to allow to cool completely.

Once completely cooled, feel free to sandwich them with pumpkin buttercream.