Step 1

In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate chips, baking powder, salt (optional), pumpkin pie spice, and brown sugar.

Step 2

In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously, though it takes longer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help it along if it’s not whipping.)

Step 3

To the aquafaba, add the pumpkin butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little — that's okay). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). If too wet, add a bit more almond flour or meal. Cover and chill in the refrigerator for at least 30 minutes or overnight.

Step 4

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.

Step 5

Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and place onto prepared baking sheet. Press down slightly to form a disc (see photo). Leave about a 1-inch gap in between each cookie to allow for spreading. There should be about 14 cookies (as the original recipe is written). Option to add a few more chocolate chips on top.

Step 6

Bake for 14-16 minutes or until the edges are slightly golden brown and they’ve expanded. Be careful not to burn (especially on the bottoms) — they bake quickly toward the end.

Step 7

Remove from oven and let cool for 5 minutes on the baking pan before serving. They will firm up the longer they cool (they can be a bit tender right out of the oven).

Step 8

Store completely cooled leftovers in a loosely sealed container at room temperature up to 3 days, in the refrigerator for 4 days, or in the freezer for 1 month. On day one they are a bit crisp, but on days 2 and on they are more tender and pillowy (it’s kind of the nature of pumpkin cookies). I recommend storing them in the freezer once cooled to help retain their crispy exterior!