Fall is my favorite time of year for baking and these soft, pillowy, pumpkin cookies do not disappoint. They are sweetened mostly with stevia and have just enough molasses added to give them a really rich flavor. I used Guittard dark chocolate chips but if you want them to be sugar free you can use Lily's brand of stevia sweetened chocolate chips. (I was out of them or I would have used them too!) The pumpkin seeds add a nice crunch. The cookies can easily be made vegan by swapping the egg for a flax egg.