Preheat the oven to 350F. Line 2 baking sheets with baking mats or parchment paper.
In a medium bowl, add the almond butter, pumpkin, lemon juice, vanilla, arrowroot powder, pumpkin pie spice, cinnamon, baking soda and salt.
Place the ground flaxseed in a bowl. In a glass measuring cup, mix together the maple syrup and hot water. Pour over the flaxseed and whisk to combine. Let sit for 1 minute, then pour into the bowl with other ingredients.
Using a hand mixer, beat the mixture on low until combined. Increase the speed to medium and mix until totally smooth. Add the chocolate chips, dried cherries and pumpkin seeds. Mix to combine.
Scoop the cookie dough (in 2 tablespoon mounds - don't make them too big) onto the prepared baking sheets. You should have 16-18 cookies. Bake for 18-20 minutes. Let cool for 5 minutes then transfer to a wire baking rack to cool completely. Enjoy!
If storing more than a day, store leftover cookies in the refrigerator. Heat the cookies for 5 seconds in the microwave before serving if desired.
Be sure to use dairy-free chocolate chips to keep these vegan.