Pumpkin Breakfast Cookies

• 1-1/2 cup Quick Oats
• 1/2 cups Old Fashioned Oats
• 2/3 cups Dried Cranberries
• 1/3 cups Pumpkin Seeds
• 1/3 cups Chopped Pecans
• 2 Tablespoons Chia Seeds
• 2 teaspoons Pumpkin Pie Spice
• 1/4 teaspoons Salt
• 3 Tablespoons Coconut Oil, Melted
• 1/3 cups Pure Maple Syrup
• 1/2 cups Canned Pumpkin
• 2 Eggs, Beaten
• 1 teaspoon Pure Vanilla Extract

1. Heat oven to 325u0b0F (160u0b0C). Line a cookie sheet with a silicone baking mat or parchment paper.
2. Stir both kinds of oats, cranberries, pumpkin seeds, pecans, chia, pumpkin pie spice and salt in a large bowl.
3. Whisk remaining ingredients in a separate bowl. Stir into dry ingredients until well-combined.
4. Scoop the dough with a 3-tablespoon cookie scoop onto the prepare cookie sheet. Flatten with wet fingers (the cookies won't change shape during baking).
5. Bake for 15-20 minutes, or until golden. Cool on the cookie sheet before storing in an airtight container.

oats, oats, cranberries, pumpkin seeds, pecans, chia seeds, pie spice, ubc, coconut oil, maple syrup, pumpkin, eggs, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-breakfast-cookies/ (may not work)