In a large bowl whisk the eggs until well combined. Add the coconut oil, maple syrup or honey, pumpkin puree, and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add oat flour, whole oats, flax, salt, baking powder, and pumpkin pie spice, stirring until well combined. Add the pepitas and chocolate chips, stirring together gently.
Spoon 2 teaspoons of the dough (I like using a 2-teaspoon cookie scoop) onto 2 greased baking sheets, using your fingers to flatten each cookie. Top with additional chocolate chips each if you like.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.**Make sure your oats are labeled gluten-free if that's important to you.***Most chocolate chips include dairy. Be sure to use dairy-free if that's important to you. I like Enjoy Life brand.To freeze, allow the cookies to cool completely. Place a piece of parchment or plastic wrap in between each cookie so they don’t stick together, then seal in an airtight container or freezable bag for up to a month in the freezer. Defrost or gently reheat prior to serving.Skip the chocolate chips and use currents or raisins for a completely refined sugar-free option.Omit the pumpkin seeds if you don't like them or can't find them.Use chopped walnuts instead of pumpkin seeds.