Ingredients:

  • 1 cup (245g) Pumpkin purée
  • 1/2 cup (128g) Natural creamy almond butter
  • 1/3 cup (105g) Pure maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 1 large (50g) Egg
  • 2.5 cups (225g) Old-fashioned rolled oats
  • 1 cup (120g) Oat flour
  • 1.5 tsp Pumpkin pie spice
  • 0.5 tsp Sea salt
  • 0.5 tsp Baking soda
  • 1/3 cup (50g) Dark chocolate chips, 70% cacao
  • 1/4 cup (30g) Raw pepitas

Instructions:

  1. In a large mixing bowl, combine the pumpkin purée, almond butter, maple syrup, vanilla extract, and egg. Whisk vigorously until the mixture forms a smooth, stable emulsion.
  2. Fold in the rolled oats, oat flour, pumpkin pie spice, sea salt, and baking soda. Stir until no dry streaks remain, then fold in the dark chocolate chips.
  3. Let the dough rest at room temperature for 10 minutes. This hydration step allows the oats to absorb moisture, ensuring the cookies don't crumble.
  4. Preheat oven to 350°F (175°C). Scoop 1/4 cup portions of dough onto a lined baking sheet. Flatten into 1-inch thick discs and press pepitas into the tops.
  5. Bake for 12 minutes. Allow to cool on the pan for 5 minutes to set the structure before moving to a wire rack.