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

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

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

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If using, fold in the vegan chocolate chips.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Flatten each cookie slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.