Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Cream the softened vegan butter and brown sugar in a large mixing bowl until smooth and fluffy.
Whisk the pumpkin puree and vanilla extract into the butter mixture until fully combined.
Sift the flour, baking soda, and pumpkin spice into the wet ingredients to prevent lumps.
Fold the dry ingredients into the wet base using a silicone spatula just until streaks of flour disappear.
Stir in the vegan chocolate chips manually to distribute them evenly throughout the dense batter.
Scoop rounded tablespoons of dough onto the prepared sheet, leaving two inches between each ball.
Flatten the dough mounds slightly with your palm to encourage an even bake.
Bake for twelve minutes until the edges appear golden brown and set.
Cool the cookies on the baking sheet for five minutes before transferring to a wire rack.