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Make a flax egg by combining the milled flaxseed and water, and stirring well. Set aside for ten minutes.
Preheat the oven to 375F / 190C and line a baking tray with parchment paper.
Combine the 'dry' ingredients, the oats, oat flour, spices, salt and pumpkin seeds in a bowl. Stir to combine.
Add the almond butter, maple syrup, pumpkin puree and flax egg to the bowl with the dry ingredients. Stir very throughly to combine.
Either use a cookie scoop or wet your hands and take a small ball of the cookie dough. Roll it in your hands into a cookie shape. Place on the baking tray. Repeat for the rest of the dough. Bake for 10-12 minutes. Keep an eye for any signs of burning after 8 minutes. Cook time will vary slightly depending on the size of the cookie.