Pre-heat your oven to 350°F/180°C and line your cookie sheets with parchment paper.
Add ½ cup pumpkin purée, ¼ cup brown sugar, ¼ cup white sugar, and ½ cup oil to a large mixing bowl and whisk to combine.
Add ¾ cup all-purpose flour, ½ cup spelt flour, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, a pinch cloves, ½ teaspoon baking soda, and ½ teaspoon salt to the bowl.
Use a fork to lightly stir the dry ingredients together right on top of the wet ingredients, and then mix them together.
Add ½ cup vegan chocolate chips to the bowl, and use a wooden spoon or a spatula to gently fold them into the cookie dough.
Use a cookie scoop or a spoon to scoop generous tablespoons of cookie dough onto the prepared baking sheets. You can sprinkle the tops with sea salt if you like (I highly recommend it!)
Bake the cookies for about 20 minutes, until golden brown on the top.
Remove from the oven, and let the cookies cool on the cookie sheet for five minutes before transferring them to a wire wrack to cool to room temperature.