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Heat the oil in a pot over medium-high heat. Once the oil is hot, add the soy chorizo, and crumble into pieces with the back of a wooden spoon. Continue to cook until heated through, 5 to 7 minutes.
Add the onion, bell pepper, and celery. Sauté, stirring often, until the onions are translucent, 3 to 5 minutes. Add the garlic and cook 1 to 2 more minutes.
Add chipotles, garlic, pumpkin puree, chili powder, cumin, pumpkin pie spice, and cayenne pepper. Mix to combine, making sure all the soy chorizo, onions, and peppers are coated in the seasonings.
Add broth, diced tomatoes with the juice, and tomato sauce, stirring to combine. Increase heat to high. Once the chili reaches a boil, reduce heat to low and simmer for about 10 minutes, stirring occasionally.
Add drained black beans and corn. Simmer another 10 minutes. Taste and adjust seasonings, adding salt and pepper if you wish.
Serve pumpkin chili hot and garnish with vegan sour cream, cilantro, red onion, and pumpkin seeds.