Take your butter out of the fridge about 1 hour before baking to allow it to come to room temperature or place it in the microwave for about 10-15 seconds to warm it a little.
Preheat your oven to 375° F (190° C).
Mix 1/2 cup of pumpkin puree, 1/2 cup softened vegan butter, 1/2 cup brown sugar, 2 tbsp granulated sugar, and 1 teaspoon vanilla until smooth and creamy.
Add the 1 cup flour, 2 tbsp corn starch, 1/2 tsp baking soda, and 1/2 tsp salt then mix again until all of the dry ingredients are incorporated.
Add 1/2 cup of vegan chocolate chips and stir well again.
Use a 1 tablespoon cookie scoop to spoon balls of cookie dough onto an ungreased cookie sheet.
Place a few more additional chocolate chips on the top of the dough ball to make your cookies look pretty.
Bake at 375° F (190° C) for 9-11 minutes until they have flattened and are just slightly brown. They will still look pretty soft and doughy, but that's okay, they will firm up when cooled.
Allow cooling for about 5 minutes on the cookie sheet before moving to a flat surface or a cookie rack.
Notes
Slight changes in measurements or baking temperatures make big changes in the outcome of the cookies, so follow the measurements and baking times given to get the results shown in the images.
Make sure your butter is soft before you start. You can also use melted butter if you wish, but it will give you a chewy fudgy texture like in my fudgy vegan chocolate cookies.
Your dough should be firm and hold its shape when spooned onto the cookie sheet.
If you want a firmer crispier cookie, replace the cornstarch with 2 tablespoons of all-purpose flour.