Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a silicone baking mat or parchment paper.

Prepare your flax egg by mixing the flax meal with water and set aside while you prepare the dry ingredients.

Add the oat flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Stir to combine.

Blend the dates with the water until a smooth paste forms. Add the date paste, flax egg, apple cider vinegar, and pumpkin puree to the dry mixture. Stir until combined.

For any pumpkin and chocolate lovers, feel free to add 1/4 - 1/2 cup of dark chocolate chunks.

Let the dough chill in the fridge for 10 minutes so the cookies are easier to form. Form the dough into 16 balls and press them flat onto the prepared baking sheet.

Bake in the preheated oven for 14-16 minutes, until golden at the edges and set in the center.

Store in the fridge or freezer.