Preheat oven to 375 F.
Add the dry ingredients (oats, flour, flax seed, spice, baking soda and salt) to a medium size bowl. Stir until combined.
In a separate bowl, add the wet ingredients-pumpkin puree, butter and sugar and whisk until smooth and all ingredients are combined.
Add the wet ingredients to the dry and mix until all ingredients have been incorporated together.
Fold in the chocolate chunks.
With an ice cream scooper, scoop the batter onto a greased or parchment lined baking sheet.
Bake for about 15-18 minutes until cookies are golden brown.
Let cool before removing from tray and store in an airtight container.