Preheat oven to 400 degrees Fahrenheit.
Spread the pumpkin puree out on a plate. Pat the pumpkin puree with a paper towel to absorb most of the excess moisture from the puree. (It will still have some moisture, you just want it to be a little more dry.)
Combine the pumpkin puree with the coconut sugar, vanilla, almond butter and avocado oil. Mix to fully combine.
Add the almond flour, tapioca flour, pumpkin pie spice, cinnamon, sea salt, and baking powder to the wet mixture and mix until there are just a few streaks of flour left in the batter. Add the chocolate chips and chopped chocolate bar pieces to the dough. Mix to combine.
Using an ice cream scoop or a spoon, scoop out equal amounts of dough and flatten on a parchment lined cookie sheet in a cookie shape. (They will not spread when in the oven).
Place in the 400 degree oven for 8 minutes. Be careful not to over-bake. They should be "doughy" when you take them out. They will firm up and continue to bake once removed from the oven. Remove, allow to cool for 15- 20 minutes. Enjoy with a cold glass of almond milk or a pumpkin spice latte! ;)