Preheat the oven to 350°F, and line a baking sheet with parchment paper.

In a stand mixer, beat together sugar—brown and white, peanut butter, and butter. Whip until sugar begins to dissolve and the texture is fluffy and smooth for 4 minutes.

Next, Add in each egg, one at a time on slow speed. Add in the pumpkin and vanilla and continue to mix until incorporated.

In a medium bowl, whisk together the oats or oat flour, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.

Add the flour mixture into the wet ingredients 1/2 cup at a time until all of the flour is incorporated, don’t over mix. Finally, gently fold in the chocolate chips.

Using a large cookies scoop, portion put the dough into 12 balls and place on the baking sheet, leaving space in between.

Bake at 350°F for 10-12 minutes. Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become more condensed).