Preheat the oven to 350 degrees.

In a standing mixer with a paddle attachment, mix the pumpkin puree, sugar, vanilla, eggs, and egg whites together until smooth. Scrape down the sides of the bowl and mix for another few seconds. 

Sift the coconut flour and cinnamon, and add to the pumpkin mixture along with the salt and baking soda. Mix for 2 minutes or until the coconut flour is no longer visible. Fold in the chocolate chips.

The dough will not resemble a regular cookie dough. It will be slightly wet. Scoop out the cookies onto a baking sheet with a silicone mat or lined with parchment paper. Flatten each cookie with your finger tips until they are the desired shape. The coconut flour will not flatten in the oven.

Top each cookie with extra chocolate chips and press slightly into the dough.

Bake in the oven for 17-20 minutes. The cookies should look like they are about to brown.

Cool on the cookie sheet for 5 minutes before gently transferring to a cooling rack. Let cool for an hour before serving.