- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- 1 egg
- 1 tsp Bickford Flavors Vanilla Extract
- ¾ tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 cups oats
- 2/3 cup chopped pecans
- ⅓ cup dried cranberries
Preheat oven to 350°F (180°C).
In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, egg, Bickford Vanilla extract, and spices. Stir in remaining ingredients.
Scoop about ¼ cup of mixture onto a lined baking sheet. Bake 18-20 minutes. Cool on a wire rack before serving and enjoying!
Store in the fridge or freeze.
**Note from Mind over Munch: These won’t spread in the oven, so flatten each cookie with your hands.
Recipe inspired by: Mind Over Munch: Pumpkin Oatmeal Breakfast Cookies