Ingredients:

  • 1.5 cups (135g) old-fashioned rolled oats
  • 0.5 cup (120g) pumpkin puree
  • 0.25 cup (60ml) maple syrup
  • 2 tbsp (28g) coconut oil, melted
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) ground cinnamon
  • 0.5 tsp (3g) baking powder
  • 0.25 tsp (1.5g) salt
  • 0.25 cup (30g) pumpkin seeds
  • 0.25 cup (40g) dried cranberries

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together melted coconut oil, maple syrup, pumpkin puree, and vanilla extract until smooth.
  3. Fold in ground cinnamon, baking powder, and salt, then stir in the rolled oats until combined.
  4. Gently fold in pumpkin seeds and dried cranberries.
  5. Scoop approximately 2 tablespoons of dough per cookie onto the baking sheet and press down slightly with a spoon to create a uniform disc.
  6. Bake for 12–15 minutes until edges are set and tops feel firm.
  7. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.