Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, combine the pumpkin puree, mashed sweet potato, applesauce, and beaten egg, and whisk until smooth.

In a large bowl, stir together the whole wheat flour, oat flour, rolled oats, and cinnamon until evenly mixed.

Pour the wet mixture into the dry ingredients and stir with a sturdy spoon or spatula until a soft dough forms that holds together when pressed.

If the dough is too sticky, add a small amount of whole wheat flour; if too dry, add a teaspoon of water at a time until it comes together.

Scoop about 1 tablespoon of dough for each treat and roll between your palms into 1-inch balls.

Arrange the balls on the prepared baking sheet, spacing them slightly apart, and gently flatten if you prefer a softer, disc-shaped treat.

Bake for 20 to 25 minutes, until the treats feel set and the edges are dry to the touch.

Remove the pan from the oven and let the treats cool completely on the baking sheet.

Store the cooled treats in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.