Preheat oven to 350° and line a sheet tray with parchment paper.
In a large bowl, combine pumpkin, nut butter, maple syrup and coconut sugar. Stir until well mixed. Add in the cacao powder, almond flour, salt and baking soda and stir until fully combined and no dry spots remain. Add in the chocolate chips and stir again.
Scoop into heaping tablespoon balls and roll between palms to make smooth. Place on the sheet tray and press to about 1/2 inch thick. These don't spread so you can place all the cookies on one sheet tray. It should make 16. Add a few chocolate chips on top if desired.
Bake for 10 minutes and let cool 5 minutes before removing from the pan.
These are best stored covered in the fridge up to a week.