Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or greased foil and set it aside. This ensures that your cookies won’t stick and helps with easy cleanup.

In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, pumpkin pie spice blend, and salt until everything is well combined. This helps distribute the leaveners and spices evenly throughout the cookies.

In a large bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth and well incorporated.

Add the dry mixture (from Step 2) to the wet mixture (from Step 3). Using a rubber spatula, stir and fold the ingredients together just until well mixed—don’t overmix. Gently fold in the chocolate chips until evenly distributed through the dough. I like to reserve a few chocolate chips to press on top of each cookie before baking for a prettier presentation.

With a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, spacing them evenly apart. If you prefer a less domed cookie, gently flatten each dough ball with a fork to the desired thickness.

Bake in the preheated oven for 12-16 minutes, or until set and slightly golden around the edges. Allow cookies to cool on the baking sheet for about 12 minutes placed on a cooling rack, then carefully transfer the cookies directly onto the rack to cool completely before storing. I always let them cool completely to help them set and improve texture.