- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
- 1 1/2 teaspoons vanilla or pumpkin pie spice extract
- 1 1/2 cups old-fashioned whole-rolled oats (not quick-cook or instant)
- 1 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
- Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
- Add the chocolate chips and stir to combine.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.