Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Set it aside for now.

In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, vanilla extract, and egg until smooth and creamy. This step creates the soft, pumpkin-packed base for your cookies, so be sure everything is well-blended.

In a separate bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice, freshly ground nutmeg, and sea salt. This blend of dry ingredients brings all the flavor and texture to your cookies.

Add the dry mixture bit by bit to the wet ingredients, stirring gently until the batter comes together. 

Don’t over-mix, keeping it light ensures your cookies stay soft and tender. It’s fine if there’s a little flour left; just mix until mostly incorporated.

Scoop spoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. No need to flatten them, they’ll naturally spread out while baking!

Let the cookies bake for 10 to 12 minutes, or until they’re golden on the bottom and a toothpick comes out clean. If the toothpick still has a bit of dough, give them an extra minute or two, as oven times can vary.

Once baked, let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely. Then, enjoy the deliciousness!