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Preheat oven to 180°C (360ºF) and line a baking sheet with parchment paper.
In a large bowl, combine pumpkin puree, maple syrup and oats. With the help of a spatula or fork, stir the mixture into a dough. Based on the consistency of the pumpkin puree used, you may need to adjust with more oats if the dough is too wet or with more pumpkin purée if it is too dry. Taste and adjust the dough with more maple syrup if necessary.
Scoop out onto the lined baking tray about 8 to 10 dough balls, then flatten into cookies.
Bake in hot oven for 8 to 10 minutes.
ADD INS
Pumpkin flavors and spices: Ground cinnamon, vanilla extract, nutmeg or a mix of those.
Nuts and seeds: Crushed walnuts, pecans, almonds, pumpkin seeds, sunflower seeds.
Dried fruits: Raisins, cranberries, dried berries.
Chocolate chips: Dark chocolate chips, semisweet chocolate chips, milk chocolate chips or sugar-free chocolate chips.
Protein powder: Replace 30 grams (⅓ cup) of the oats with your favorite protein powder.