Preheat oven to 350°F. In a large mixing bowl, whisk together pumpkin puree, maple syrup, yogurt, egg, egg white, and vanilla. Whisk until well combined. While whisking, pour in coconut oil slowly.
In a mound on top of the wet ingredients, add flour, baking soda, baking powder, pumpkin pie spice, and salt. Mix together dry ingredients gently before mixing into wet ingredients using whisk.
Using a rubber spatula, fold in Bob’s Red Mill Muesli until combined.
Using a 1/3 cup scoop (or just eyeball it!), scoop dough onto a parchment paper lined baking sheet. They don’t spread a lot so you can put them about an inch apart.
Bake for 14-16 minutes, or until golden brown and firm to a light touch. Cool completely on baking sheet before storing in an airtight container. If storing for more than a day or two, refrigeration is recommended.