Preheat oven to 350
Add coconut sugar and maple syrup to a large bowl.
Mash up banana and add to the bowl.
Make sure coconut oil is in a somewhat solid state (put in fridge if needed) and add to the bowl.
Mix ingredients together with fork or whisk until well blended.
Add pumpkin puree and mix well.
In a separate bowl, add all dry ingredients and mix until thoroughly blended - coconut flour, oat flour, arrowroot powder, ground chia seeds, ground flax seeds, baking soda, sea salt, cinnamon and allspice.
Once combined, slowly add the dry ingredients to the wet ingredient bowl (about 1/3 cup at a time) and blend in using a whisk or hand mixer.
At some point the mixture will become dough-like and you will have to knead it with your hands. Don't be afraid to get in there!
Once it's all mixed, knead in the chocolate chips if you prefer.
Make golf-ball sized balls with and then flatten out to a cookie shape and place on an un-greased non-stick cookie sheet. Place cookies about 1 inch apart.
Note: cookies will stay about the same shape/size after they are cooked, no need to worry about them running together.
Let cool for at least 15 minutes and enjoy!
If letting sit for more than a day or two, may be a good idea to put in the fridge.