Pour 1 cup of milk over the oats and allow to soak for 15 minutes.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.

In a separate bowl, combine egg, pumpkin, soaked oats, and melted oil (careful not to overheat).

Add the wet ingredients to the dry ingredients, and stir until moistened. Add the remaining milk little by little if needed until the desired consistency is reached.

Heat a griddle or large skillet over medium.

Add batter to the hot skillet, making pumpkin shapes. Cook until edges are dry and batter is bubbly; flip and continue heating until cooked through. Repeat until all batter is used.

Place the chocolate in a small, microwave-safe bowl and heat on high, stirring every 20-30 seconds until melted (depending on the strength of your microwave; be careful not to overheat). Pour melted chocolate into a small sandwich bag, then snip off a small piece of one corner.