Preheat the oven to 350F degrees and line a large sheet pan with parchment paper.

In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and pumpkin spice, then set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the sides and the bottom of the bowl with a rubber spatula, then add the egg, pumpkin puree and vanilla until fully combined.

Add half of the dry ingredients and mix for 20 seconds. Add the remaining dry ingredients and beat until incorporated. Scrape down the sides and bottom of the bowl and beat for 10-15 more seconds. Remove the bowl from the mixer and fold in the raisins and chocolate chips. Cover bowl tightly and refrigerate for at least 1 hour (up to 4 hours).

Use a small ice cream scoop with a release mechanism, to scoop out the dough in 2 tablespoon balls (or use a tablespoon measure) and place the balls on to the prepared sheet pan about 1 inch apart. Bake for 10-12 minutes, rotating the pan halfway through the baking until cookies begin to brown.

Remove the pan from the oven and cool cookies on a wire rack for 5 mins using a spatula to transfer the individual cookies from the sheet pan to cool completely.

Store in an airtight container for up to 3 days.