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Preheat the oven to 350 F.
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In a medium bowl, whisk together the oat flour, baking powder, granulated sugar, and fine sea salt.
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Add in the peanut butter and canned pumpkin, stir to combine. You may need to use the back of a spoon to scrape the peanut butter against the bottom of the bowl to get it fully mixed in.
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Line a baking sheet with parchment paper, and place the cookie dough in 1 Tablespoon sized balls on the lined baking sheet.
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Using the back of a fork, make the classic peanut butter cookie indentations on the cookies.
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Bake for 9 minutes, then let the cookies rest for 10 minutes. They will come out of the oven soft, so it’s important to let them rest so that they set.