Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract.
In a separate bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add the dry ingredients to the wet ingredients and mix until just combined. Stir in chocolate chips or nuts, if desired.
Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
