Prepare your workspace.
Line a baking sheet or tray with parchment paper or wax paper so you have a nonstick surface to place your cookies as they form.

Heat wet ingredients.
In a small saucepan over medium-high heat, combine the pumpkin puree, coconut oil (or butter), brown sugar, and peanut butter. Stir occasionally to prevent sticking or burning. Bring just to a gentle simmer — you want the sugar to dissolve and the mixture to come together, not a rolling boil.

Cool the mixture slightly.
Remove the saucepan from heat and let it cool for a few minutes. This helps avoid “cooking” or flattening your oats when mixed in.

Combine dry ingredients.
In a medium mixing bowl, whisk or stir together the rolled oats, salt, pumpkin spice, and vanilla extract. This ensures even distribution of flavor.

Mix everything together.
Pour the warm pumpkin–sugar mixture over the oat/spice mixture. Stir well until all the oats are coated and the mixture looks uniformly moist. The oats should absorb much of the liquid.

Shape cookies.
Using a spoon (or small cookie scoop), drop mounds of the mixture onto the lined tray. Flatten each mound gently with your spoon or fingers, forming cookie shapes. They won’t spread, so size them as you desire.

Chill & set.
Let the cookies cool to room temperature. If you want them firmer faster, place the tray in the refrigerator for 10–15 minutes. (This step is optional but helps them retain shape.) Optionally, sprinkle a touch of flaky sea salt on top before chilling.

Enjoy!
Eat at room temperature or chilled — both are delicious. Store extras in an airtight container.