Step 1 — Line a tray
Cover a baking sheet with parchment or wax paper so the cookies won’t stick. Set it aside while you make the mixture.

Step 2 — Heat the pumpkin mixture
In a small saucepan over medium-high heat, combine the pumpkin purée, coconut oil (or butter), brown sugar, and peanut butter. Stir as it warms so nothing catches. Once everything melts and becomes smooth, bring it briefly to a simmer, then remove from the heat and let it rest a few minutes so it cools slightly. Cooling a bit before adding the oats keeps the texture from getting mushy.

Step 3 — Combine the dry ingredients
While the pumpkin mix cools, toss the oats, salt, pumpkin-pie spice, and vanilla into a bowl and stir until evenly mixed.

Step 4 — Bring wet and dry together
Pour the warm (not piping hot) pumpkin mixture over the oat mixture. Stir thoroughly until each oat is coated and the mixture holds together.

Step 5 — Shape the cookies
Drop spoonfuls of the mixture onto the prepared sheet and press them into rounds. Flatten each cookie gently with the back of a spoon or your fingers to compact them. Press firmly so they bind well.

Step 6 — Let them set
Leave the cookies at room temperature to firm up for about 30 minutes. If you want them faster or chewier, pop the tray into the fridge for 10–15 minutes.

Step 7 — Finish and enjoy
Sprinkle with a pinch of flaky sea salt if you like salty-sweet contrast. Serve right away or store.