Preheat the oven to 350 degrees and adjust the oven racks to the upper and lower thirds. Line (2) baking sheets with parchment paper. Whisk the eggs, coconut oil, maple syrup, pumpkin and almond butter together until incorporated.
2 large eggs, 1/4 cup coconut oil, 1/2 cup maple syrup, 1/2 cup homemade pumpkin puree, 1/4 cup almond butter
Add the rolled oats, pumpkin pie spice, baking powder and salt and stir until combined. Add the cranberries, chocolate chips and pepitas and stir until incorporated.
2 1/2 cups old fashioned rolled oats, 2 teaspoons homemade pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup dried cranberries, 1/3 cup chocolate chips, 1/3 cup raw pepitas
Using a 2 1/2" cookie scoop, scoop the dough onto the prepared baking sheets about 1" apart and flatten the cookies to the desired size as they don't spread.
Bake for 10 minutes or until golden and set, rotating the pans from top to bottom and front to back halfway during baking. Place the baking sheets on wire racks and cool completely. Enjoy!
Notes
Pro tip: Make a batch of pumpkin breakfast cookies in advance as they're great for meal prep breakfast, snacks and dessert!
Feel free to customize the add-ins with your favorite dried fruit, nuts or seeds!
Store cookies in an air tight container at room temperature for 4-5 days or in the fridge for up to one week.