• In a large mixing bowl, stir the dry ingredients: oats, cinnamon, pumpkin pie, and spices. Set aside.
• Line a large baking sheet or plate with parchment paper. Set aside.
• Add coconut oil, pumpkin puree, sugar, and peanut butter in a non-stick saucepan.
• Bring over low-medium heat, stir, and cook until the coconut oil is melted. Bring to a low simmer, then stop heat, remove from heat, stir in vanilla extract, and let it cool for 5 minutes.
• Stir the dry ingredients to the wet ingredients in the saucepan.
• Stir until the oat is fully coated with the pumpkin mixture, then use a small cookie dough scoop to scoop out about 1 1/2 tablespoons of pumpkin cookie batter.
• Release the batter onto the lined baking sheet, leaving a thumb space between each cookie.
• Oil or wet your finger tips and press the top of each cookie to lightly flatten.
• Repeat until all the batter has been formed into cookies.
• Freeze the baking sheet for 10-15 minutes or refrigerate for 1-2 hours or simply until the cookies harden.
• Decorate with a drizzle of melted dairy-free white chocolate if you like.

Storage

• Store the cookies in an airtight container in the fridge for up to 1 week or freeze them in zip-lock bags for up to 1 month. Thaw in the fridge the day before.