Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Gather all ingredients at room temperature. If pumpkin puree seems too wet, drain through fine mesh strainer for 10 minutes.

In a large mixing bowl, whisk together pumpkin puree, peanut butter, and eggs until completely smooth with no streaks of peanut butter visible.

In a separate bowl, whisk together coconut flour, cinnamon, and baking powder. Sift coconut flour first to prevent clumping.

Gradually fold dry ingredients into wet mixture, stirring just until soft dough forms. Add rolled oats if desired. If dough is too wet, add coconut flour one tablespoon at a time.

Using cookie scoop or hands, form 1-inch balls and place on prepared baking sheet, spacing 2 inches apart. Gently flatten each ball with fork in crosshatch pattern.

Bake for 18-22 minutes until edges are firm and lightly golden. Treats should spring back slightly when touched.

Cool on baking sheet for 5 minutes, then transfer to wire rack. Allow to cool completely before handling to prevent crumbling.