Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Add pumpkin puree, light brown sugar, room temp coconut oil and vanilla extract to a medium mixing bowl. Cream together using a wooden spoon or hand/stand mixer on low.
Once combined, add the pumpkin pie spice, baking soda, and salt. Stir in the flour ½ cup at a time to avoid a crumbly mixture. Mix together using the wooden spoon or mixer until a large uniform ball of cookie dough forms.
Use a wooden spoon to mix in the mini chocolate chips.
Use a tablespoon measure to scoop out 24 cookies. Use your hands to roll each cookie dough scoop into a ball. The ball should be about the size of a ping-pong ball. Place cookies on the cookie sheet at least two inches apart -- you may need to bake the cookies in batches. Lightly press each cookie with the palm of your hand to flatten into a puck shape (see blog post for reference).
Place the cookie sheet on the middle rack of the oven. Bake for 12-14 minutes in 350 degree F oven. Remove from oven and let rest for 2 minutes before transferring to a cooling rack to cool.
Keep at room temperature for up to 5 days or freeze for up to 3 months.
Coconut oil: Use room temperature coconut oil for easiest mixing (just like you would use room temp butter in traditional cookies). Cold (refrigerated) coconut oil may clump up and not mix evenly with the dough.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
For the most consistent results, use the "spoon and level" method for measuring out flour. Simply use a spoon to add flour to your cup measure until overflowing, then use the back of a knife to level off the excess flour.
Choose organic light brown sugar to ensure that the sugar is vegan.
Regular sized chocolate chips can be used if you can't find vegan mini chocolate chips.