Preheat oven to 350 degrees.
Combine oat flour, pumpkin puree, and peanut butter in a large bowl or food processor and mix until combined.
Roll the dough into balls with your hands (you can lightly oil them to avoid a sticky mess) then use the tines of a fork to gently press in the classic peanut butter cookie crosshatch pattern.
Bake for 20 minutes or until just starting to brown on the edges. A longer baking time will make for a crisper cookie, a shorter time for a softer one.
Find it online: https://www.rover.com/blog/peanut-butter-pumpkin-softies/