Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine softened butter with brown sugar and granulated sugar until smooth. Add pumpkin puree, vanilla extract, and egg. Mix well until thoroughly combined.

In a separate bowl, whisk together rolled oats, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

Gently fold in the chocolate chips.

Using a tablespoon or cookie scoop, drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.

Bake for about 10-12 minutes or until the edges are golden and centers are set but slightly soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.