Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine rolled oats, pure pumpkin puree, and your choice of sweetener. Stir until a thick dough forms.

Shape the dough into 12 cookie rounds and place them on the prepared baking sheet.

Bake for 10 minutes until firm and edges are slightly golden.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container for up to 3 days or refrigerate for up to a week.