Preheat your oven to 350°F (177°C). Line a couple of large cookie sheets with baking paper and set them aside so they're ready for your cookie dough.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix these together until thoroughly combined, ensuring the sugars dissolve evenly into the butter. Stir in the vanilla extract and canned pumpkin puree, mixing until the wet ingredients are fully incorporated.

Add the finely ground almond flour, cinnamon, ground ginger, nutmeg, baking soda, and table salt to the bowl with the wet mixture. Mix everything together until you have a thick, slightly wet dough. The almond flour will give the dough a soft texture, so make sure it is well combined with the spices and leavening agents.

Stir the semisweet chocolate chips into the dough, making sure they're distributed evenly. Scoop out large clumps of dough, about 2 tablespoons each, and roll them into balls. Place the dough balls onto your prepared baking sheets, leaving at least 2 1/2 inches between each one to allow space for spreading.

Bake the cookie dough balls in the preheated oven for 11–12 minutes, or until the edges have goldened slightly. If you prefer crispier edges, bake for the full 12 minutes. Remove the cookies from the oven and, while they're still hot, I like to gently press a few extra chocolate chips onto the tops to give them a more decadent appearance.

Allow the cookies to cool completely on the trays before attempting to move them to a wire cooling rack. These cookies are delicate until fully set, so patience here helps them hold together. Once cooled, store at room temperature or in an airtight container in the fridge for up to 5 days.