Preheat the oven to 350 degrees F.
In a medium bowl combine pumpkin puree, egg, olive oil, coconut sugar and vanilla extract.
In a separate bowl whisk together the oat flour, gluten free oats, pumpkin pie spice, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Fold in the chocolate chips. Let the batter sit for 3-4 minutes so that the oats absorb some of the liquid.
Use a cookie scoop to portion out the batter on a lined baking sheet. Cookies will spread so make sure you give them enough room.
Bake for 10-11 minutes, let cook and enjoy!