Add the melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl and whisk together until combined.

Add the flour, pumpkin pie spice, salt, and baking soda to the bowl, making sure to add the flour first. Mix until a smooth but semi-sticky dough forms.

Fold in ½ cup of the chocolate chips using a spoon or spatula until evenly distributed.

Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 325F and cover a baking tray with parchment paper.

Scoop 1.5 tablespoon sized cookies onto the baking pan, leaving a few inches between each cookie.

Flatten each cookie a bit with a spoon or your palm before baking.

Add 3-5 chocolate chips to the top of each cookie from the remaining ¼ cup.

Bake for 12-14 minutes until the edges are beginning to brown but the center is still soft.

Remove the cookie tray from the oven and tap it on the counter to help the cookies deflate.

Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to finish cooling or serve warm.