Ingredients
2cupsall-purpose flour,plus 1 tablespoon, spoon & leveled
1tspBaking Soda
1tbspground cinnamon
1tsppumpkin pie spice
½tspsalt
1½cupsold-fashioned rolled oats
1cupunsalted butter, melted,(2 sticks)
¼cupdark molasses
¾cuppacked light sugar,or dark brown
½cupgranulated sugar
1egg yolk
¾cuppumpkin puree
1½tsppure vanilla extract
1½cupsadd-ins,chocolate chips, dried cranberries, pumpkin seeds, pecans, white chocolate, or a combination
Preparation
Preheat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, toss the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Fold in the oats. Set aside.
Melt the butter in the microwave in a medium-size bowl. Whisk in the molasses, brown sugar, and granulated sugar.
Once combined, whisk in the egg. Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix.
Keep mixing until just combined, no more. Fold in your add-ins.
Scoop cookie dough onto prepared baking sheets, about 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven.
Do not flatten completely. If desired, press a few of your add-ins onto the top of the cookie dough balls for looks.
Bake the cookies for 13 to 15 minutes until very lightly browned on the edges and still appearing soft in the centers.
Allow the cookies to cool completely on the baking sheets. Cookies remain fresh and soft stored in an airtight container for 10 days.
