Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk the oats, flour, cinnamon, baking soda, and salt.
In a large bowl, whisk the pumpkin, maple syrup, coconut oil, egg, and vanilla until smooth.
Add the dry mixture to the wet and stir until just combined, then fold in the chocolate chips. Let the dough rest 10 minutes.
Scoop 2-tablespoon mounds onto the sheets, 2 inches apart, and flatten each to about 1/2 inch thick.
Bake 12–14 minutes, until the edges are set and the centers spring back lightly.
Cool on the sheet 5 minutes, then transfer to a wire rack.
