Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla until smooth.

In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined—don’t overmix!

Fold in the chocolate chips. The dough will be a bit thick and sticky (that’s normal).

Scoop about 2 tablespoons of dough for each cookie onto the baking sheet. Gently flatten the tops a little.

Bake for 11-13 minutes, or until the edges are set. They’ll still look a little soft in the center, but they firm up as they cool.

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.