In a large bowl, beat together pumpkin puree, peanut butter, and eggs until combined. Gradually add oats, and 2.5 cups of flour, stirring to combine. Add remaining flour slowly, until dough is no longer very sticky. Add remaining ingredients, and stir until incorporated. On a lightly floured surface, roll the dough out onto a flat surface and roll until about ¼” thick. Cut into desired shapes, place onto a prepared cookie sheet and bake for 20-25 minutes. Let cool completely, and store covered in the fridge for 1 week or in the freezer for 3 months.