Ingredients
Scale
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil or butter
- 1/3 cup brown sugar
- 2 Tbsp peanut butter
- 2 cups rolled oats
- ¼ tsp salt
- 1/2 tsp pumpkin spice
- 1/4 tsp vanilla extract
Instructions
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Line a baking sheet with parchment or wax paper.
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Add pumpkin puree, coconut oil, sugar and peanut butter to small pan over medium high heat. Bring to a simmer and then remove from heat. Stir occasionally to prevent clumping. Let cool.
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In a medium bowl, add oats, salt, pumpkin spice and vanilla extract.
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Once pumpkin puree mixture cools, add it to bowl with oats and spices and mix until the oats are completely absorbed.
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Spoon the mixture into cookie shapes and place on parchment paper. Flatten slightly and allow to cool.
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Finish and sprinkle with sea salt (optional).
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If you have time, put in the fridge for 10-15 minutes to help “firm” up but you can enjoy them without doing so!