Step 1

In a medium mixing bowl beat together the brown sugar and softened vegan butter with an electric mixer until pale in color — about 1 minute. Next add the pumpkin purée and vanilla extract and whip again until fluffy.

Step 2

Add gluten-free flour blend, almond flour, cinnamon, pumpkin pie spice, baking powder, and sea salt. Stir to fully combine. Then fold in the chocolate chips/chunks. Place the dough in the refrigerator to chill for 30 minutes.

Step 3

When the 30 minutes is up, preheat your oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Use a cookie scooper (we like this one) or tablespoon to measure 1 ½ Tbsp amounts of dough. We like leaving them in a domed shape instead of flattening them. Place the cookies 2 inches apart on the baking sheet. Recipe as written makes about 18 cookies.

Step 4

Bake for 11-14 minutes until the edges are golden and the center is soft.

Step 5

Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to fully cool. Store in an airtight container at room temperature for up to 3-5 days.