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Heat the oven to 350℉ and line a baking sheet with parchment paper.
In a large bowl, whisk the pumpkin, egg, oil, brown sugar, and vanilla until well combined.
Add the baking powder, baking soda, salt, cinnamon, and nutmeg then whisk again.
Add the flour and oats then use a rubber spatula or large spoon to combine. Once the flour is almost mixed in add the chocolate chips.
Scoop the dough into approximately ¼ cup-sized portions and place on the baking sheet. Pat the tops of the scoops down into flatter cookie shapes then add a few chocolate chips onto the top if you’d like.
Bake until set and just starting to brown around the edges, 12 to 14 minutes.
Allow the cookies to cool on the baking sheet then enjoy. The cookies can be stored in an airtight container for 3 days in the fridge or frozen, individually wrapped, for 3 months.