Preheat the oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Add coconut oil, pumpkin puree, maple syrup, and vanilla extract. Stir with a large wooden or plastic spoon until the oat mixture is completely coated.
Bake for 20 minutes, then remove from oven and gently flip over oat mixture. Pack it back down into an even layer and bake for an additional 15 minutes.
Remove from oven and allow granola to cool completely before breaking into clumps. Add in chocolate chips and transfer granola to an airtight container.
Adapted from my French Toast Granola.