Preheat the oven to 180 C.
In a big bowl, combine the pumpkin puree, peanut butter, maple syrup, salt, spices. Add half part of the flour, baking powder, to combine. Add another part of the flour. Combine with a spatula, until form a soft dough. Add the chocolate chips, to mix.
Using hands, roll the small balls. If they are sticky, spread the flour on the hands. Line a baking sheet with parchment paper, transfer the balls. Using hands, gently press the cookie ball until form a cookie.
Bake for 12-15 min.
*Cut the pumpkin into the half, remove the seeds, add the pinch of salt. Bake for 50 min. 180 C. Remove the soft part. Place the pumpkin into a food processor and blend until puree. Store in a refrigerator for a week.
**If the peanut butter doesn't have a liquid consistency, melt it.
***cinnamon, ginger, cardamom, cloves, nutmeg.