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Ingredients:
1 can PLAIN pumpkin puree**
3 cups rolled oats
2 eggs
**You can make your own pumpkin puree by roasting a pumpkin. Remove the seeds and stingy center and cut the pumpkin into quarters. Roast with the skin side up at 350F for 30 min to 1 hour or until it becomes soft. Scoop out the flesh and puree until smooth.
Directions:
Preheat your oven to 350F
Add oats to a blender or food processor. Pulse until it becomes a coarse flour. Add into a mixing bowl. In the bowl combine the oats, eggs and pumpkin puree.
Mix until it forms a thick dough. Add extra oats if needed.
Scoop about 1 Tbs of dough into your hand and roll into a ball. Press into a flat disk, or desired shape, on a lined baking sheet. Repeat with remaining dough.
Bake for 30 min or until golden brown and firm. Let cool before serving and store in an airtight container in the refrigerator or freezer.
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