Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large mixing bowl, whisk the egg. Add coconut oil, maple syrup, pumpkin puree, vanilla, pumpkin pie spice, baking soda and salt; whisk until well combined. Add oats and stir to mix. Add flour and mix well until thick dough forms. Add pumpkin seeds and give a few stirs.
Using small cookie scoop, place batter on previously prepared sheet and flatten with the back of a scoop or hands. Cookies do not spread, I had 9 cookies per sheet. Bake in batches for 15 minutes.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off a bit more.
Store: Store in a cool dry place open. Do not wrap or place cookies in a jar. The more air, the better.
You can use virtually any oil. Mild tasting oil like avocado oil is the best. Not that coconut oil is mild tasting. Olive oil will work too it’s just its taste will be more prominent in the pumpkin cookies. As coconut oil is solid, once cookies cool off their texture will be more crunchy on the outside. Just a tad.
You have to use only whole wheat or spelt (sprouted) flour.
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