Preheat oven to 300°F (150°C). Prepare a baking sheet with parchment paper.

Place a double layer of paper towels over a fine mesh sieve and add the pumpkin puree to the center. Fold the paper towels over the top and press gently to remove as much liquid as possible. Repeat the same process with the grated carrots. Using a food processor on pulse setting, grind 1 ½ cups of oats into a coarse, grainy flour.

In a medium bowl, combine the pumpkin, carrots, peanut butter, coconut oil and apple cider vinegar.

Add half of the oat flour to the wet ingredients and mix well before adding the rest. Use the back of a metal or wooden spoon to help combine thoroughly. Add the remaining ½ cup of whole oats and mix until fully incorporated. The mixture should be dry but hold together when pressed into a ball. If it crumbles or cracks apart, add 1–2 tablespoons of water until it sticks.

Place the dough onto a lightly floured surface and press it into a rough rectangle. Lay a sheet of parchment paper over the top and roll it out to about ½ inch (1 cm) thick. If you prefer clean, even edges, use a bench scraper and your fingers to square off the corners. Make sure the dough is firmly pressed together, with no loose or crumbling edges—similar to shaping a cookie or graham cracker crust.

Use a bench scraper or long knife to cut the dough into 24 sticks. Arrange them on the prepared baking sheet, leaving space between each piece. Bake for 40–45 minutes, then turn off the oven and leave the tray inside with the door cracked open for another 30 minutes. Transfer to the counter to cool completely.