Pumpkin Oatmeal Chocolate Chip Cookies

Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
In a large mixing bowl cream together the butter and sugars until light and fluffy, approximately 2-3 minutes, scraping down the sides of the bowl as needed. Mix in the eggs, one at a time, until fully combined. Beat in the vanilla.
In a separate mixing bowl whisk together the all-purpose flour, whole wheat flour, rolled oats, baking soda, salt, cinnamon, and pumpkin pie spice.
Alternating between the pumpkin puree and dry ingredients, add the pumpkin and flour to the sugar mixture, adding one-third of each at a time.
Fold in the chocolate chips and the flax seeds.
Use a cookie scoop or tablespoon to drop large spoonfuls of cookie dough onto the prepared baking sheets. Bake for approximately 10-14 minutes.
Allow the cookies to cool for 5 minutes on baking sheet before transferring to a cooling rack or sheet of parchment to cool completely. Store in an airtight container for up to 1 week. Enjoy!