• In a large bowl and using an electric beater, beat melted vegan butter, sugar, brown sugar, maple syrup, vanilla extract, and pumpkin puree until smooth and no lumps of sugar are left.
• In another bowl, whisk flour, cinnamon, baking soda, baking powder, salt, and pumpkin spices.
• Pour the wet ingredients into the bowl with the dry ingredients, and halfway, fold in 1/2 cup of vegan chocolate chips.
• Stir to incorporate evenly and form a consistent pumpkin cookie dough.
• Cover the bowl and chill the dough for 30 minutes. This is a must. Don't skip.
• Remove the dough from the fridge and preheat the oven to 350°F (180°C). Line two large cookie sheets with parchment paper and lightly oil the paper with oil spray.
• Scoop 1 1/2 tablespoons of cookie dough and roll it into a ball between your hands.
• Place the cookie dough balls on the cookie sheet, leaving 3 inches (8 cm) of space between each.
• Flatten each cookie ball lightly with your fingers - these cookies won't spread much, so this is a must, or the cookies will be thick and take longer to bake.
• Bake for 11-12 minutes or until golden brown and slightly puffed up.
• Cool at room temperature on the cookie sheets for 15 minutes, then slide a spatula under each cookie to gently transfer it onto a cooling rack.
• The cookies deflate and get all their pumpkin flavors after a few hours at room temperature and enhance after a few days.

Storage

• Store in a cookie jar for up to 4 days or freeze in an airtight container for up to one month.