Preheat your oven to 350 degrees and line a cookie sheet with parchment, or grease it lightly with coconut oil.
Prepare flax eggs by combining 2 tbsp ground flaxseed with 5 tbsp warm water. Set aside to thicken. Note that you can also sub one regular egg instead of flax eggs if you choose.
In a medium bowl, mix together pumpkin purée, melted + cooled coconut oil, almond butter, maple syrup, and vanilla. Mix until smooth.
Add coconut sugar and mix once again until fully incorporated. Add thickened flax eggs or regular egg and stir to combine.
Now add almond flour, pumpkin pie spice, baking powder, baking soda, and salt, making sure to sprinkle the leavening agents over the entire surface area of the flour so as to incorporate it well. Mix thoroughly.
Fold in chocolate chips. Form into 2-3 tbsp amounts and press down slightly. Add more chocolate chips on top if desired.
Bake for 15-20 minutes until cookies are fluffy and golden brown around the edges. Cool before enjoying!