In a large mixing bowl, whisk together melted refined coconut oil, pumpkin puree, brown sugar, and white sugar until smooth.

Gradually sift in all-purpose flour, pumpkin pie spice, salt, and baking soda into the wet mixture. Stir gently until a smooth dough forms.

Carefully fold in chocolate chips into the dough until evenly distributed.

Cover your bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper.

Scoop dough portions of about 1.5 tablespoons onto the prepared baking sheet, spaced about 2 inches apart.

Sprinkle a few extra chocolate chips on top of each cookie before baking.

Bake for 12-14 minutes until edges are lightly golden brown but centers remain chewy.

Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.