Ingredients:

  • 1 cup canned pumpkin puree
  • 1/4 cup melted coconut oil or unsalted butter
  • 1/2 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup whole wheat flour or gluten-free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract. Stir until well blended.
  3. In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and any additional spices you prefer.
  4. Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined; do not overmix.
  5. If using chocolate chips or nuts/dried fruits as mix-ins, fold them into the batter at this stage.
  6. Using a cookie scoop or tablespoon measure, drop rounded tablespoons of dough onto the prepared baking sheet about an inch apart.
  7. Bake in preheated oven for about 12–15 minutes or until lightly golden on top but still soft in texture. Let cool on the pan for about 5 minutes before transferring them to wire racks to cool completely.