Soft and Chewy Pumpkin Chocolate Chip Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. For a slightly chewier, less cakey cookie, you can strain the pumpkin purée through a clean kitchen towel or paper towel to remove some excess moisture. This step is optional.
3. Add the almond flour, oat flour, baking soda, pumpkin spice, and salt to a large bowl. Whisk well to combine and remove any clumps.
4. Make a well in the center and add the maple syrup, pumpkin purée, and vanilla. Stir until a soft cookie dough forms.
5. Fold in ½–¾ cup chocolate chips, depending on how chocolatey you want them.
6. Scoop the dough onto the prepared baking sheet and gently flatten each cookie—the cookies won’t spread as much as traditional cookie dough.
7. Bake for 18–20 minutes, or until the edges are lightly golden. Baking time may vary slightly depending on your oven.
8. Let the cookies cool on the baking sheet for at least 10 minutes to help them set, then enjoy!