Chewy Vegan Pumpkin Chocolate Chip Cookies

0 In a medium bowl, add the flour, salt, cinnamon, pumpkin pie spice, and baking soda. Mix until well combined. Set aside.
1 Add the melted butter, brown sugar, and organic cane sugar to the bowl of your stand mixer. I used my KitchenAid. With the paddle attachment, mix until well combined. Add the pumpkin and vanilla. Mix until well combined.
2 Add half the flour to the mixer. Mix on low until combined. Add the rest of the flour and mix on low again until combined. Use a spatula to scrape the sides down. Add the chocolate chips and pulse the mixer until they are evenly incorporated.
3 Cover the dough and chill for 30 minutes. Don’t skip this step! The flavor is SO much better.
4 While dough is chilling, preheat oven to 350 degrees F. Line a baking sheet with a silicone mat. Once the dough is done chilling, use a cookie scoop to drop dough onto cookie sheet, about 1.5 tablespoons each. Slightly flatten tops with a spatula or your hands. They only spread a little bit.
5 Bake for 12-15 minutes, until the edges are golden. When you take the cookie sheet out, tap it on the counter a few times to release some air from the cookies. This helps with making the cookies chewy! Let the cookies cool on the pan for 10 minutes and transfer to a cooling rack to cool for at least 30 minutes before eating. They will deflate a little and it will help the cookies firm up and get chewy. Enjoy!