Preheat oven to 375°F.

Line a large baking sheet with parchment paper

In a large mixing bowl beat the coconut oil, both sugars, vanilla molasses, plant-based milk and pumpkin puree on medium until smooth

In a separate bowl combine the flour, baking soda, salt, and pumpkin pie spice; whisk to combine

Add the dry ingredients into the wet mixture and, with the mixer on low speed, beat until ingredients are combined. The batter should be very thick

Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie

Bake for 10 - 12 minutes, or until the edges are golden and the centers are soft but set

Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using

Cool cookies on the baking sheet for 30 minutes before transferring them to a cooling rack