1 - Preheat oven to 350 degrees. Cut organic pie pumpkin in half, scrape out the seeds & stringy stuff. Place face down in a glass dish with a tiny bit of water. Roast the pumpkin for about 45 minutes, or until soft. Allow to cool slightly.
2 - In a bowl, mix in the pumpkin pieces, coconut oil, maple syrup and vanilla. Sift in the flour, baking powder, salt & cinnamon. Combine well to form a smooth batter. Stir in chocolate chips.
3 - Spoon tablespoon sized rounds onto a parchment lined tray. Spread out with the back of a spoon so they are about a half inch thick. Bake for about 15-20 minutes. They will still be soft, the underside should become golden brown.
4 - Allow to cool completely on a wire rack before storing in an airtight container in the fridge.
**EAT THEM WARM - Little slice of pumpkin heaven!
Adapted from Hungry for Change Cookbook