In a small mixing bowl, stir together the flour, oats, baking powder, baking soda, pumpkin pie spice, and salt.

Use a stand mixer or hand beaters to cream together the coconut oil, brown sugar, applesauce, and maple syrup for 2-4 minutes or until smooth. Add the egg and vanilla extract and beat on medium speed to combine.

Set the mixer speed to low and slowly add the dry ingredients to the wet ingredients, beating until well combined. Stir in the pumpkin seeds, raisins, and dark chocolate chips.

Chill the dough in the fridge for 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

Use a scoop or large spoon to shape the dough into 16 balls. Place on the sheets with plenty of space in between each cookie.

Bake for 15-20 minutes. Begin checking for doneness at 15 minutes. Less time will yield a chewier cookie, more time will yield a crispier cookie.

Let cool on the baking sheet for 10 minutes and then move to a cooling rack. Store in an airtight container for a few days or store in the freezer to keep for several months.