• Preheat oven to 350 degrees Fahrenheit.

Dough

• Divide the quick oats. Leave 1 cup whole, pulse the remaining 2 cups in a food processor or blender to create a coarse flour-like consistency.
• Combine the whole and ground oats and cinnamon in a large bowl.
• Add the pumpkin and applesauce and combine well.
• If you want to have dough you can roll out and cut, place the dough in the refrigerator for about 30 minutes.

Silicone Mold Method

• Press the dough into silicone cookie/candy molds.
• Place the molds on baking sheets.

Roll and Cut Method

• Roll the dough out onto a flat surface and until about ½ inch thick. If the dough is still too sticky to roll, add a little more ground oats to make it drier.
• Using your favorite cookie cutter, cut out as many shapes as possible. Re-roll and form as necessary until all the dough is used up.
• Place the cut out treats on a baking sheet. You can line the sheet with parchment paper or non-stick mat if desired for easy cleanup.

Baking and Storing

• Bake at 350 degrees for 15 minutes.
• Transfer the treats to a wire rack and cool them to room temperature.
• Store treats in an airtight container.