Pre-heat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Whisk until smooth.
In a separate bowl, whisk together flour, oats, baking powder, baking soda, ground cinnamon, pumpkin spice and salt.
Add flour mixture to pumpkin mixture and mix just until you see a little flour left. Finally stir in chocolate chips and stir just until combined. Do not over mix.
Drop cookies on by the spoonful about 2 inches apart, or use a medium cooke scoop. Add a few extra chocolate chips to the tops if desired. Bake for 10-13 minutes, or until a toothpick comes clean and the bottoms are lightly brown. Check one and bake 1-2 more minutes if the center is not quite done.
Remove from oven and allow to cool on pan for 5 minutes and then transfer to a cooling rack.
Cookie texture: If you want a chewier cookies, blot your pumpkin with paper towels before adding in to remove any extra moisture. I do not blot mine. Storage:Store in a covered container up to 4 days. These cookies taste best cooled and taste even better the next day. The longer they sit the more the flavor comes out. I always make them the day before an event.Freezer instructions: Allow to cool completely and then place in a freezer container or zip top bag. Remove as much air as possible. Freeze up to 3 months. Remove and allow to thaw on the counter or microwave for 10-20 seconds.