Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Add the pureed pumpkin, pure maple syrup, and almond butter to a large mixing bowl and mix until well-combined and a thick, sticky substance forms. Note: If your almond butter has been chilling in the refrigerator or is fairly cold and lower than room temperature, microwave it for 30 seconds, or until it is easy to stir.

Transfer the oats, cocoa powder, pumpkin pie spice and sea salt (dry ingredients) to the large bowl with the wet ingredients and mix well until combined. Stir in the chocolate chips.

Form cookie shapes out of the dough and place them on the prepared baking sheet. Note that the cookies won’t spread much or change shape during the baking process, so form them into the final size and shape you want. I like making 10 large cookies.

Bake on the center rack of the preheated oven for 10-12 minutes, or until the cookies appear set up. Allow the cookies to cool for at least 10 minutes before moving them or eating them, as they will be hot and crumble easily when warm.

Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 7 days. You can freeze these double chocolate pumpkin cookies in a freezer bag for up to 3 months in the freezer.