Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In medium bowl, sift together flour blend, flaxseed meal, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
In bowl of standing mixer, cream together brown sugar, sugar and shortening, about 1-2 minutes. Add pumpkin puree, maple syrup and vanilla. Mix until blended.
Add flour mixture and blend until dough comes together. Mix in chocolate chips.
Using cookie scoop, place heaping tablespoon size scoops of cookie dough onto prepared baking sheet.
Bake cookies 11-13 minutes. Allow to cool on cookie sheet 5 minutes. Remove from pan and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/10/gluten-free-vegan-pumpkin-chocolate-chip-cookies.html