Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, whisk together the canned pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and egg until smooth and well combined.

In a separate bowl, mix the oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix.

Gently fold in the dark chocolate chips.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon as these cookies won’t spread much during baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.