Pumpkin Oatmeal Cookies

Directions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, whisk together 1 cup canned pumpkin puree, 3/4 cup granulated sugar, 1/2 cup melted coconut oil, 1 tablespoon vanilla extract, and 1 large egg until the mixture is smooth.
3. In a separate medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup old fashioned oats, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon fine sea salt.
4. Add the dry ingredients to the pumpkin mixture and stir just until combined, with a few streaks of flour remaining. Do not overmix.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 13 minutes, or until a toothpick inserted in the center comes out clean and the bottoms are lightly browned. If the center is not done, bake for 1 to 2 more minutes.
6. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.