Pumpkin Pie Breakfast Cookies

Yields: 12 cookies Ingredients: 1/2 cup pumpkin puree 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats* (see note) 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla. 3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda. 4. Stir the oat mixture into the pumpkin mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Get fingers damp then flatten each cookie mound slightly. 6. Place the cookie sheet in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.  

*If you don't have quick oats, just pulse normal oats in a blender until oat pieces are smaller.