First off, melt the vegan butter by microwaving it for 10-15 seconds.
Then add in the pumpkin puree (if it’s not at room temperature, then microwave it along with the vegan butter for 10-20 seconds.
Using a spoon or whisk, mix the vegan butter, pumpkin puree, vanilla extract, and almond extract well as seen in step (1) in the image below.
Using a spoon, mix the dry ingredients; such as the almond meal, AP flour, salt, granulate sugar, brown sugar, baking powder, baking soda, and cinnamon, together in another bowl.
Add the dry ingredients to the wet ingredients as seen in step (2) in the image below.
Add the pecans and chocolate chips to the mix and mix well as seen in step (3) in the image below.
Divide the dough into 6 balls as seen in step (4) in the image below. Chill the balls for 30 minutes.***
Preheat oven to 375*** degrees and when the oven is ready, place the vegan pumpkin chocolate chip cookie balls onto a silpat or parchment lined baking tray and bake for 10 minutes.
Remove from oven and let sit in baking pan for a couple of minutes. Then place them on a cooling rack to cool and then they are ready to enjoy.