Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a small microwavable bowl melt coconut oil and honey, about 30 seconds in the microwave on high.
In a large mixing bowl add oats, almond slivers, mini chocolate chips, raising, cinnamon, pumpkin pie spice and salt, stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey, stir well to combine.
Place the bowl in the refrigerator to chill 30-60 minutes.
Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
Bake 15 to 20 minutes or until the edges are a light golden brown.
To make smaller cookies, which my kids and I prefer, use a cookie dough scooper and reduce baking time to 12-15 minutes.
Cool cookies completely on baking sheet before removing.
Store in an airtight container. We like to keep them in the refrigerator. Enjoy!