Ingredients:

  • 1/2 cup (120g) pumpkin purée (unsweetened)
  • 1/3 cup (80g) almond butter or peanut butter
  • 1/4 cup (80ml) maple syrup or honey
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (130g) rolled oats
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (30g) pumpkin seeds (pepitas)
  • 1/4 cup (40g) dark chocolate chips

Instructions:

  1. Whisk the pumpkin purée, nut butter, maple syrup, and vanilla in a large bowl until the mixture is smooth and velvety.
  2. Fold in the rolled oats, pumpkin pie spice, baking powder, and salt. Stir until a thick, cohesive dough forms.
  3. Gently fold in the pumpkin seeds and chocolate chips until evenly distributed.
  4. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet and press down slightly.
  5. Bake at 350°F (175°C) for 12–15 minutes until the edges are set and the tops feel springy.
  6. Let the cookies cool on the pan for 5 minutes to firm up before transferring.