Preheat your oven to 375 degrees F.
In a medium bowl, whisk together the whole wheat pastry flour, pumpkin spice, salt, and baking soda.
In the bowl of an electric mixer, beat the melted coconut oil, brown sugar, vanilla extract, and egg until well combined, smooth, and creamy.
Keep the mixer on low speed and add in the pumpkin puree.
Next, add in all dry ingredients (except for the oats and chocolate chips); mix until just combined.
Gently fold in the rolled oats and chocolate chips with a wooden spoon.
Using a cookie scoop, drop dough onto a prepared baking sheet.
Flatten dough slightly with the palm of your hand.
Bake cookies for 10 to 12 minutes until edges become golden brown.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack.
Store in a covered container.
