1 cup pumpkin
1 cup white sugar
1 egg, beaten
1/2 cup baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup rolled oats
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
In a medium bowl, mix pumpkin, sugar, egg, baking powder, salt and nutmeg. Mix thoroughly.
Place oats in a small bowl, and stir with the pumpkin mixture. Spread pumpkin mixture evenly over the oats in a small mixing bowl. Cover tightly, and refrigerate overnight.
Unroll the rolled oats, and roll the resulting mixture into a rectangle that is 1/4 inch thick. Cut the rectangle in half to form a loaf. Place loaf onto a baking sheet, and press seams of each loaf together on the cookie sheet. Brush any remaining batter on top of loaf, and press edges together to seal. Cover tightly, and refrigerate overnight.
Lightly grease a 20x20 inch baking sheet.
Remove loaf from the refrigerator, and poke holes in the loaf with a fork. Place loaf on the prepared cookie sheet, and two of the sliced oats in the holes. Roll the first to last loaf out, and remove any remaining parchment. Brush the bottom and center of the loaf with egg glaze, and sprinkle with pumpkin pie spice. Place cookies on to cookie sheets. Let them cool on the baking sheet for several minutes, then turn out onto a floured surface.
Bake for 15 minutes at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until the top and sides of the loaf seem dry. Allow cookies to cool completely on the baking sheet before cutting or using at room temperature.