I never measure, but these were the ingredients (everyone devoured them): Makes 2 pans (lightly spray).
1 carton quick oats (smaller cylinder)
1 can pumpkin
Cinnamon, allspice, Mexican vanilla
Brown sugar (about 1.5-2 cups if you want them sweet), some butter
Maybe 1/2-1 tsp. baking soda for leavening
5 eggs (if you want them firm with fewer crumbs, add 1-2 more)

Stir until all the oatmeal is completely moistened, the consistency of cookie dough. There is no flour, so the oats are absorbing the sweet, cinnamon-y pumpkin taste.
Bake at low-to-mid-300’s F. (My oven overheats, so if the house smells good, check to see if they’re ready.)