These Pumpkin Pie Cookies combine the warmth of pumpkin and spices in every bite, offering a soft and chewy texture perfect for fall.

1/2 cup canned pumpkin puree

1/2 cup coconut oil, melted (or butter)

1/2 cup coconut sugar (or brown sugar)

1 teaspoon vanilla extract

1 large egg

1 1/2 cups rolled oats

1/2 cup almond flour (or all-purpose flour)

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 teaspoon baking soda

Optional: 1/2 cup chocolate chips or chopped nuts

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil, coconut sugar, vanilla extract, and egg. Stir until fully combined.
In a separate bowl, whisk together the rolled oats, almond flour, pumpkin pie spice, cinnamon, ginger, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
If desired, fold in chocolate chips or chopped nuts.
Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the tops of the cookies slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If you'd like to make them gluten-free, use certified gluten-free rolled oats and almond flour.

You can substitute coconut oil with butter for a slightly different flavor.

The dough can be frozen for up to three months; bake directly from frozen with a few extra minutes of baking time.

To make vegan cookies, swap the egg for a flax egg and ensure the chocolate chips are dairy-free.

For longer shelf life, refrigerate the cookies up to two weeks.