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

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large mixing bowl, cream together the softened butter (or coconut oil) with granulated sugar and brown sugar until light and fluffy.

Add the pumpkin puree, vanilla extract, and egg (or flax egg) to the creamed mixture, mixing until combined.

Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined.

Fold in the chai spice mix and chocolate chips until evenly distributed.

Using a tablespoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving space between each.

Bake for 10-12 minutes until the edges are golden and the centers look slightly underbaked.

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