Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, whisk together the pumpkin puree, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth and well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.

Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.

Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the cookies are slightly golden around the edges. They will still be soft in the center but will firm up as they cool.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.