| To roast the pumpkin |

1. Preheat your oven to 350 degrees Fahrenheit
2. Cut your pumpkin in half along the equator and scoop out all of the seeds. Place cut side down on a lightly greased baking sheet.
3. Bake pumpkin for 30-45 mins, or until you can easily poke a knife through the skin and pumpkin flesh. Depending on the size of the pumpkin, you may have to bake it longer.
4. Let tray cool until you can comfortably handle the pumpkin.
5. Scoop the pumpkin out into a container, reserving 1 1/2 cup for this recipe. The rest you can save to make soups or freeze for pies or future pumpkin breakfast cookie making!

| To make the cookies |

1. Preheat your oven to 350 degrees Fahrenheit.
2. Lightly grease a baking sheet, or line it with a SilPat or parchment paper.
3. Place your currants in a heat proof bowl and boil some water.
4. Once boiled, pour the water over the currants until they’re just covered.
5. If using solid coconut oil, heat oil on low until just melted. Set aside.
6. In a separate bowl, combine the oat flour, arrowroot starch, oats, salt, spices, baking soda and brown or coconut sugar.
7. Stir with a spatula until evenly mixed.
8. Add the 1 1/2 cups reserved pumpkin to the dry mix, followed by the coconut oil, honey and molasses.
9. Stir with the spatula until more or less mixed.
10. Scoop the currants out of the water with your hand (reserving the water) and add them to the bowl. Stir until evenly mixed.
11. If the mixture appears too dry, you can add small amounts of the currant water to the mixture. It should have the texture of a moist dough that holds its shape well.
12. Use your 1/4 cup to scoop the batter onto the baking sheet. Use wet fingers to spread the batter into rounds. Place cookies within 1 inch of each other on the baking sheet. (They don’t really spread while baking).
13. Sprinkle maple sugar on tops of cookies (this is totally an option, but a delicious one)
14. Bake for 20 mins or until the bottoms of the cookies turn a nice golden brown and the cookie top is springy to the touch.