1. Preheat oven to 350°F (175°C).

2. Line a 12-cup muffin tin with paper liners for muffins, or line a baking sheet with parchment paper for cookies.

3. In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

4. In a separate bowl, whisk pumpkin puree, yogurt, egg (or flax egg), maple syrup (or honey), brown sugar, and vanilla until smooth.

5. Fold wet ingredients into dry until just combined, then stir in chocolate chips.

6. For muffins: divide batter among muffin cups (¾ full) and bake 18–20 minutes until a toothpick comes out clean. Cool 5 minutes in tin, then transfer to a wire rack.

7. For cookies: scoop 2-tbsp portions onto the baking sheet, flatten slightly, and bake 10–12 minutes until edges are golden. Cool 3–5 minutes on sheet, then transfer to a wire rack.

8. Store cooled muffins or cookies in an airtight container at room temperature for up to 3 days, refrigerate up to 6 days, or freeze up to 3 months (muffins) or 2 months (cookies).