INGREDIENTS
1 cup
pitted Mejool dates (about 8 ounces or 10-12 large dates)
1 cup
old fashioned rolled or quick oats (gluten free if needed)
1/4 cup
toasted pecan halves
1/4 cup
pumpkin puree
1 tbsp
pure maple syrup, plus additional 1-3 teaspoons as desired
1 tbsp
chia seeds or ground flaxseed meal
2 1/4 tsp
pumpkin pie spice (or swap: 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon cloves)
1 tsp
pure vanilla extract
1/4 tsp
maple flavor or maple extract (optional but delicious—I also love it in these pumpkin scones)
1/8 tsp
kosher salt