Ingredients:

  • 2 cups (180g) Rolled oats
  • 1 tsp (5g) Baking powder
  • 1 tbsp (6g) Pumpkin pie spice
  • 1/4 tsp (1.5g) Salt
  • 1/2 cup (125g) Pumpkin purée
  • 1/3 cup (80g) Almond butter
  • 1/3 cup (80ml) Maple syrup
  • 1 tsp (5ml) Vanilla extract
  • 1/4 cup (35g) Pumpkin seeds
  • 1/4 cup (40g) Dark chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, and salt until no clumps remain.
  3. Add pumpkin purée, almond butter, maple syrup, and vanilla extract to the dry ingredients. Stir until the mixture is thick and uniform.
  4. Gently fold in the pumpkin seeds and dark chocolate chips until evenly distributed.
  5. Scoop 2 tablespoons of dough per cookie onto the sheet and gently press into a disc shape. Bake for 12–15 minutes until edges are set.