Preheat your oven to 350°F (175°C). This ensures the oven will be at the correct temperature when you're ready to bake the cookies.

In a large bowl, combine the rolled or quick oats, pure pumpkin puree, maple syrup (or agave syrup or coconut sugar), pumpkin pie spice blend or cinnamon if using, non-dairy chocolate chips if using, and a pinch of salt if desired. Mix well until all ingredients form a thick, cohesive dough. If you'd like, this is a great time to add any other extras like nuts, seeds, or coconut. Start with 3 tablespoons of sweetener and adjust to taste—I personally like to taste the dough before forming the cookies to get the sweetness just right.

Using your hands, divide the dough evenly and shape it into 12 cookies. Flatten slightly and shape as desired—the cookies will not spread or change shape during baking, so make sure to form them exactly how you want them to look.

Prepare a baking pan by lining it with parchment paper or place the cookies directly onto the pan. Arrange the shaped cookies onto the pan, then bake in the preheated oven for 10 minutes until set. I find that checking them around the 10-minute mark gives you a soft, chewy texture.

Remove the cookies from the oven and let them cool for a few minutes before enjoying. For best texture, let them cool completely before storing. Store the cookies in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze for up to 3 months.