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

In a mixing bowl, combine pumpkin puree, egg, avocado oil, brown sugar, and vanilla extract and whisk until smooth.

Add baking powder, baking soda, salt, cinnamon, and nutmeg, whisk until fully incorporated.

Fold in the all-purpose flour and rolled oats until almost combined, careful not to overmix.

Stir in the mini chocolate chips until evenly distributed throughout the cookie dough.

Using a ¼ cup-sized scoop, drop portions of dough onto the baking sheet, spacing them about 2 inches apart.

Bake for 12-14 minutes, until edges are golden brown and center feels set.

Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.