In a mixing bowl, stir together the gluten-free flour, pumpkin pie spice, baking soda and sea salt until well-combined.

Add the butter to a stand mixer fitted by the paddle attachment and beat on medium until creamy and fluffy. Add the sugar and beat until well combined. Add the eggs one at a time followed by the pumpkin puree, molasses and pure vanilla extract and beat until combined. Scrape the sides of the bowl with a rubber spatula and beat for a few seconds more.

Add the flour mixture to the mixer and beat on medium speed just until combined. The dough should seem fairly wet.

Add the oats and chocolate chips and beat just until combined.

Transfer the cookie dough to the refrigerator and chill for at least 1 hour (up to 3 days).

When you’re ready to bake, preheat the oven to 350 degrees F.

Drop spoonfuls of dough on a large cookie sheet and bake 10 to 13 minutes, just until the edges begin turning golden-brown. The cookies will look very soft in the center.

Remove from the oven and allow cookies to cool at least 10 minutes before removing from the baking sheet and serving.