Begin by browning the butter in a medium saucepan or skillet over medium to low heat. Once browned, transfer it to a mixing bowl with coconut and cane sugar. Whisk together for 1-2 minutes until well combined.
Add vanilla extract and pumpkin puree to the mixture, and mix again.
Incorporate gluten-free flour, baking powder, salt, pumpkin pie spice, and cinnamon using the paddle attachment until just combined. Some flour showing is okay.
Fold in chocolate chips, cover the dough, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Use a double cookie scoop to form the dough into balls. Flatten them slightly with your palm and place them on the prepared baking sheet. Add extra chocolate chips on top if desired.
Bake for 10-12 minutes, then allow the cookies to cool for 5-10 minutes before transferring to a cooling rack.