Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the pumpkin puree, almond butter, and maple syrup until smooth.

Add the rolled oats, pumpkin pie spice, cinnamon, and salt to the wet mixture and stir until fully combined.

Fold in the dark chocolate chips evenly.

Scoop approximately 2 tablespoons of dough for each cookie and place onto the prepared baking sheet.

Flatten the tops of the cookies slightly with a spoon or your palm, as they will not spread while baking.

Bake for 12 to 15 minutes or until the cookies are set and lightly golden.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.