Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
Use a hand mixer (or whisk very quickly) to mix the pumpkin puree, vegan butter, maple syrup, coconut sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheets about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cookie to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles.
Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving (or not—it would be a shame not to try at least one while they’re hot!).
Tip: It is especially important with this recipe to measure the flour by shaking spoonfuls of flour into the measuring cup until full. If you scoop with the measuring cup, the flour will be too packed and will affect the texture of the cookies.