Pumpkin Chocolate Chip Cookies

Pumpkin Cookies:
1/4 cup vegan butter (I use vegan Becel)
1/4 cup pumpkin puree (usually comes in a can)
1 cup brown sugar
1 tbsp almond milk
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/3 cup dairy-free chocolate chips

Cream together sugar, butter and pumpkin. Add the almond milk and vanilla. Stir to combine. Whisk together flour, baking soda and baking powder. Add to the wet mixture and stir to form a dough. Add chocolate chips. Roll into balls and place on a baking tray. Bake at 350 F for 11-13 minutes.