preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper. in a mixing bowl, combine the melted vegan butter, pumpkin puree, raw cane sugar, vanilla extract, and almond butter. mix them together until well combined.

in a separate bowl, whisk together the flour, starch and baking soda. gradually add the dry ingredients to the wet mixture and stir until you have a smooth cookie dough.

fold in the mini chocolate chips to evenly distribute them throughout the dough. using a cookie scoop, drop rounds of dough onto the prepared baking sheet. make sure to leave enough space between each cookie as they will spread during baking.

bake in the preheated oven for approximately 15-18 minutes, or until the edges are golden brown, and the cookies are set. baking time will very on the size and thickness of your cookies! once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. then, transfer them to a wire rack to cool completely.