Add the ghee (or butter), coconut sugar, pure maple syrup, pumpkin, and vanilla extract to a stand mixer fitted with the paddle attachment (or use a mixing bowl with an electric hand mixer). Beat until ingredients are well-combined. Add the egg and beat until combined.

In a separate bowl, combine the remaining ingredients (GF all-purpose flour, baking powder, baking soda, sea salt, pumpkin spice seasoning, and chocolate chips).

Pour the flour mixture into the mixer with the wet mixture and beat until a thick, sticky dough forms.

Cover with plastic wrap and refrigerate at least 15 minutes (up to 2 days).

Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

Spread the pumpkin cookie dough into an even layer in the parchment-lined pan. Bake 25 to 30 minutes, or until the edges begin turning golden-brown.

Remove cookie bars from the oven and sprinkle with coarse sea salt (if desired).

Allow cookie bars to cool at least 15 minutes before slicing and serving.