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

In a large mixing bowl, whisk together the pumpkin puree, one large egg, avocado oil, light brown sugar, and vanilla extract until well blended and smooth.

Add the baking powder, baking soda, salt, cinnamon, and nutmeg into the wet mixture and stir until combined.

Gently fold in the rolled oats and all-purpose flour until just combined.

Incorporate the mini chocolate chips into the cookie dough with a rubber spatula.

Using a ¼ cup scoop, portion out the dough onto your prepared baking sheet, leaving space between each scoop.

Bake the cookies for 12 to 14 minutes, until firm and lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.