Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, make the flax egg by combining the ground flax with water. Stir and set aside for 5 minutes thicken.
In a large bowl, add the flour, oats, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Whisk until well combined.
In the bowl with the flax egg, add the pumpkin, vanilla, maple syrup, and coconut sugar. Whisk until well combined. Add the wet ingredients to the dry. Stir with a spatula until just combined. Fold in chocolate chips.
Use a cookie scoop or drop by spoonfuls cookie dough onto the baking sheet. Flatten slightly because they don’t spread. Bake for 11-13 minutes. Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack and cool completely. Enjoy! Store in an airtight container for 3 days.