Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and vanilla extract until smooth.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the vegan chocolate chips until evenly distributed.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Bake for 12-15 minutes, or until cookies are lightly golden around the edges.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.