INGREDIENTS
425 gs
can pumpkin puree
235 mls
non-dairy milk
163 gs
coconut sugar
70 gs
seed butter
1 tsp
vanilla extract
250 gs
rolled oats
1 tbsp
pumpkin pie spice blend
1 tbsp
baking powder
1 tsp
baking soda
1/2 tsp
sea salt
110 gs
chocolate chips
1/2
juice of lemon