Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together oat flour, baking powder, baking soda, spices, and salt. Set aside.

In a large bowl, whisk together pumpkin, coconut sugar, coconut oil, egg, and vanilla.

Add the dry mixture to the wet mixture. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips.

Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Cookies will spread just a bit; if you don’t flatten them, you’ll get very round, domed cookies. If desired: using a fork, flatten the cookies to the desired thickness.

Bake for 12-16 minutes. Allow cookies to cool on the sheet for about 12 minutes (on a cooling rack). Then, transfer cookies directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!