Preheat your oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
Add the rolled oats to a high-powered blender and blend on high until a flour forms.
Add the remaining ingredients: the raw cacao powder, baking powder, baking soda, pumpkin pie spice, sea salt, pumpkin puree, eggs, and either avocado oil or your choice of fat. Blend on high until everything is well combined.
Stir in the chocolate chips by hand to ensure they’re evenly distributed throughout the batter.
Pour the brownie batter into the prepared parchment-lined pan. Use a spatula to spread it into an even layer. If you desire, sprinkle additional chocolate chips on top for an extra treat.
Place the pan on the center rack of your preheated oven. Bake for 25 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes. This cooling period helps them set up properly.
When they’re cool enough to handle, lift the brownies out using the parchment paper and place them on a wire rack to cool completely.
Before slicing, remember that the brownies may stick to a knife. Wipe the knife with a paper towel between slices for neat pieces.
If you like, finish the brownies with a sprinkle of coarse sea salt to enhance the flavor.
