Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin purée, maple syrup, and cinnamon. Mix until well combined. Then, stir in the chocolate chips.
Roll into balls, place on prepared baking sheet, and flatten a bit with your hand. These cookies will not rise or spread out when baked, so be sure to flatten them to the thickness of your liking before baking. Bake for 8-10 minutes.
Remove from oven and let set on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container at room temperature or in the fridge or freezer if you’d like them to last longer.