Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, combine the rolled oats, pumpkin puree, and chocolate chips. Stir until a thick, cohesive dough forms. The mixture should be slightly sticky but hold together when pressed.

Using a cookie scoop or your hands, portion the dough into 8 equal balls (about 2 tablespoons each). Place them on the prepared baking sheet, spacing about 2 inches apart. Gently flatten each ball into a cookie shape, about 1/2 inch thick.

Bake for 12-15 minutes, until the edges are golden brown and the tops are set. The cookies will be soft but should hold together when touched.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool. Serve stacked on a plate or surface.