Preheat your oven to 350°F (175°C).

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the pumpkin puree and vanilla extract into the creamed mixture, mixing until well combined.

In another bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until they’re evenly mixed.

Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Gently fold in the chocolate chips.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet.

Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.