Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper and set aside.
Make a flax egg in a small bowl by whisking together flaxseed and water. Let this mixture sit for 10 minutes to thicken.
In a large bowl, whisk all the dry ingredients: oat flour, baking powder, cinnamon, pumpkin pie spice, and salt.
To the large bowl, add the remaining wet ingredients: pumpkin puree, maple syrup, oil, and flax egg.
Stir with a spatula until thoroughly combined and a wet dough forms. There should be no floury bits at the bottom of the bowl.
Add the dark chocolate chips and stir again to incorporate the chocolate chips evenly throughout the batter.
Allow the batter to rest for 10 minutes. The oat flour will absorb moisture and help the pumpkin cookies hold their shape when scooped onto the baking tray.
Use a 2-tablespoon cookie scoop to place even-sized cookie dough balls onto a lined baking sheet.
Bake for 10 to 12 minutes or until they spring back when pressed lightly.
Transfer to a wire cooling rack for 5 minutes before enjoying!
Notes
See more expert tips, pictures, and variations above for gluten-free, vegan pumpkin cookies with chocolate chips!Oat Flour: If making your own oat flour, you will need 4 cups of rolled oats to make the 3 cups required for this recipe. (1 cup of rolled oats makes about ¾ cup of oat flour.)Homemade Pumpkin Puree: This recipe is measured using a 15-ounce can of pumpkin puree. Using your homemade pumpkin puree, you would need a little less than 2 cups of pumpkin. To be exact, measure 1 ¾ and add 1 ½ tablespoons of puree.Oil-Free: If you are avoiding oil, you can use applesauce instead. Storage: Store vegan, gluten-free pumpkin cookies at room temperature in an airtight container for up to a week.