Start by getting your pumpkin puree and blotting as much moisture as possible from it using paper towels.

In a large mixing bowl, or the bowl of your stand mixer, add the melted dairy free butter, the brown and white sugars, pumpkin puree and vanilla extract. Mix with the paddle attachment of your stand mixer or with a wooden spoon until smooth.

Add flour, pumpkin pie spice, bicarbonate of soda and salt and mix until a soft cookie dough forms. Mix through most of the chocolate chips or chopped up chocolate, saving a few pieces to press into the top of the cookies before baking, and stir through to combine.

Cover and chill the cookie dough in the fridge for 2 hours minimum, up to overnight.

Preheat the oven to 180°C and remove the cookie dough from the fridge and allow it to come to room temperature. Line 2 baking trays with baking paper.

Using your hands, roll balls of cookie dough using approximately 1.5-2 tablespoons of the mixture and place the balls on the prepared baking trays leaving space between each cookie for them to flatten out. Press a few extra chocolate chips or pieces into the top of the cookie balls.

Bake the cookies for 10-12 minutes. Allow the cookies to cool slightly on the tray to firm up before transferring to a wire rack to cool completely. Finish the cookies by sprinkling the tops with a little flaky sea salt if desired.