Preheat the oven to 350˚F. Line three baking sheets with parchment paper.
In a small bowl, whisk the flour, baking soda, salt, pumpkin spice, and cornstarch.
In a separate bowl, add the margarine, pumpkin, sugars, milk, and vanilla. Beat until combined.
Add ~1/2 of the flour mixture into the wet mixture and gently combine. Add the rest of the flour mixture and mix until just combined.
Fold in the chocolate chips.
For each cookie, scoop 1/2 – 1 tsp of dough and roll it into a ball (if your dough is sticky, you can chill it before scooping to make it easier). Place the rounded scoops onto your baking sheet with enough room in between each for spreading.
Bake for 5-7 minutes, until done to your liking. Enjoy with a glass of cold almond milk!