Preheat oven to 350 degrees. Line a large baking sheet with a silicone mat or parchment paper and set aside.

In a medium bowl, whisk together the flour, quick oats, baking soda, pumpkin pie spice and salt and set aside.

In a large bowl, using a stand or electric mixer cream together the softened butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the egg, vanilla extract and pumpkin puree and beat well until combined, approximately 2 minutes. Gradually add the flour mixture until mixed. Pour in chocolate chips and stir well using a rubber spatula.

Drop two tablespoons of cookie dough on prepared baking sheet until pan is full, leaving 3 inches in between. Bake for 10-12 minutes, until tops are just set. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer to cooling rack and allow to cool completely.

Store in an airtight container in the fridge for up to one week or in the freezer for two months.