Preheat the oven to 350 degrees.
In a large bowl, mix the almond flour, date sugar, and pumpkin pie spice. Be sure to break up any lumps in the almond flour or date sugar before measuring - you can use a sifter if you have one. I just use a fork and make sure there are no large clumps in the mixture.
Add the pumpkin puree and vanilla extract, and stir to combine into a thick dough. I recommend using clean hands to get everything evenly incorporated!
Add the vegan chocolate chips and mix thoroughly.
Portion about 2 tablespoons for each cookie, and carefully set them on a lined baking sheet, pressing them gently with your hands to get them into a circular, even shape.
Bake the cookies for 15 minutes, then let them cool on the pan for 10 minutes before carefully removing.
Store in a tupperware in the refrigerator or at room temperature. Due to the moisture and natural oil in the cookies, they will soften a bit when stored.
