Gather
Ingredients
- Rolled oats: 2½ cups (250 g)
- Pumpkin purée: 1 cup (240 g)
- Maple syrup: 3 tbsp
- Pumpkin spice, or a mix of ground cinnamon, nutmeg, ginger, and cloves: 1 tsp
- Pecans: ½ cup
- Dairy-free chocolate chips (optional): ½ cup
Make
Instructions
- Preheat the oven to 350 °F (175 °C).
- Mix all the ingredients in a bowl to form a thick dough.
- Use a teaspoon to create 24 slightly rounded, flattened cookies.
- Place the cookies on a baking sheet, using parchment paper if desired.
- Bake for 10–12 minutes.