Begin by adding your melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl and whisking together until combined.
Then, add in the flour, pumpkin pie spice, salt, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Mix together until a smooth but semi-sticky dough forms. Then, fold in ½ cup of the chocolate chips using a spoon or spatula until evenly distributed.
Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough form a better flavor and cookies can even be chilled up to 24 hours.
Once you are ready to bake, preheat the oven to 325F and cover a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 Tbsp sized cookies onto the baking pan (40-45 grams). Leave a few inches between each cookie as they will spread while baking. Also, make sure to flatten each cookie a bit with a spoon or your palm before baking. Then, take the additional ¼ cup of chocolate chips that was set aside and add 3-5 chips to the top of each cookie. (*Please keep in mind, if making smaller or larger cookies you will need to adjust baking time by 1-2 minutes*)
Add to the oven and bake for 12-14 minutes until edges are beginning to brown, but center is still soft yet no longer glossy.
Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help the cookies deflate. This is also a good time to swirl the warm cookies between a round pastry/cookie cutter to make them round
Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from the tray and place onto a wire rack to finish cooling or eat right away for warm and gooey cookies. Enjoy!