Preheat the oven to 325°F and line a baking sheet with parchment paper.
To a large mixing bowl, add the oats, flour, pumpkin spice mix, and whisk to combine.
Next, add the maple syrup, pumpkin purée, vanilla extract, salt, coconut oil and mix well with a wooden spoon.
Next, fold in the pumpkin seeds and chocolate chips.
Use an ice-cream scoop to take spoonfuls of the mixture and shape them into cookies. They will keep their shape so make sure you give them the final look.
Arrange onto the prepared baking sheet; Bake for 13-15 minutes.
Let them cool for 5 minutes before serving.
Notes
Vegan option: use dairy-free chocolate chips
Gluten-free option: use gluten-free flour and oats
Sugar-free option: replace maple syrup with stevia or any other sweetener of choice. you can also use one large ripe banana instead.
Oats: you may use quick oats or rolled oats.
Coconut oil: use any other oil of choice
Serving size: one cookie
Use canned pumpkin puree or make your own.
Once cooled, store in a sealed container on the counter for up to 2 days and in the fridge for up to 7 days.