6Tbsp.oil (melted coconut oil, avocado oil, or grapeseed oil are my suggestions)
Preheat oven to 350 degrees.
In a medium mixing bowl, stir together oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
In a large measuring cup or small bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
Add liquid ingredients to dry ingredients, and stir until almost combined, then drizzle in oil and add 1/3 cup chocolate chips, stirring until just combined.
Line a 9x9 or 8x8 inch pan with parchment paper or spray with cooking spray. Spread batter in the pan and sprinkle the remaining 1/3 cup chocolate chips on top.
Bake for 30-33 minutes (9x9 inch pan) or 35-38 minutes (8x8 inch pan), or until a toothpick inserted into the middle (in a non-chocolate chip spot!) comes out clean. Let cool for at least 30 minutes and then slice into 12 bars.
Store leftover bars in an air-tight container for up to two days for optimal freshness or freeze for up to 3 months. These bars taste best warm or at room temperature.
*To make 1 3/4 cups oat flour, blend a heaping 1 3/4 quick-cooking or old-fashioned oats until as smooth as possible, with a texture resembling flour.Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you have a serious gluten intolerance and want to make sure your oats haven't been processed in facilities that also process wheat.