This is a perfect gluten-free treat if you love pumpkin and chocolate. Spread a little peanut butter on the cookies, and you have yourself an extra special snack with your coffee or tea. 
 
Yield 1 dozen large cookies
 
½ cup melted coconut oil
1 cup coconut sugar
2 tsp vanilla extract
½ cup pumpkin puree
2 cups gluten-free all-purpose flour
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground nutmeg
1 tsp baking soda
⅛ tsp salt
1 cup dark chocolate chips 
 
Preheat oven to 350℉
 
Line a baking pan with parchment paper or a silicone baking sheet. 
 
Combine the coconut oil, coconut sugar, vanilla, and pumpkin in a mixing bowl. Next, stir in the flour, cinnamon, cloves, ginger, allspice, baking soda, and salt. 
 
Fold in the chocolate chips. 
 
Use a spoon or ice cream scooper to scoop the dough into 12 balls onto the baking pan. Gently press down on each ball to flatten it.
 
Bake the cookies for 11- 13 minutes. The cookies will be lightly browned and soft in the center. 
 
Let the cookies cool for 5 minutes on the baking pan, then transfer them to a cooling rack. 
 
Just Salt It, and enjoy!