Ingredients:

  • 1 ½ cups (192g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups (135g) rolled oats (not instant)
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup (170g) pumpkin puree (NOT pumpkin pie filling)
  • ½ cup (85g) raisins, chopped walnuts, or chocolate chips (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, spices, salt, and oats.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined. Stir in the pumpkin puree until evenly mixed.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Gently fold in your choice of raisins, walnuts, or chocolate chips (if using).
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. They should still be slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.