Ingredients:

  • 2 cups (180g) rolled oats
  • 1/2 cup (125g) pumpkin purée
  • 1/3 cup (80g) almond butter
  • 1/3 cup (80ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (4g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (35g) pumpkin seeds
  • 1/4 cup (40g) dried cranberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, stir together the pumpkin purée, nut butter, maple syrup, and vanilla extract until the texture is velvety and smooth.
  3. Fold in the pumpkin pie spice, baking powder, and salt, then stir in the rolled oats until the dough is thick and uniform in color.
  4. Gently stir in the pumpkin seeds and dried cranberries.
  5. Scoop approximately 2 tablespoons of dough per cookie onto the baking sheet and bake for 15 minutes.