Not too sweet but definitely delicious, this muffin-y breakfast cookies hit the spot!
Makes 10-12 large cookies
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, grind the rolled oats until they become like flour. Set aside.
In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in cranberries and pecans.
Place cookie-sized scoops of batter on the baking sheet and bake for 12-15 minutes.
After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.