Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1.5 cups (150g) Old-fashioned rolled oats
  • 1 tsp Baking soda
  • 1.5 tbsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 0.5 tsp Sea salt
  • 0.75 cup (170g) Unsalted butter, melted and cooled
  • 1 cup (200g) Dark brown sugar, packed
  • 0.25 cup (50g) Granulated sugar
  • 0.5 cup (120g) Canned pumpkin puree, blotted to 1/3 cup
  • 1 large Egg yolk, room temperature
  • 2 tsp Pure vanilla extract
  • 1.25 cups (225g) Semi-sweet chocolate chips

Instructions:

  1. Spread the 0.5 cup of pumpkin puree onto a plate lined with three layers of paper towels. Press another layer of paper towels on top. Let it sit for 10 minutes, then scrape it off. You should be left with exactly 1/3 cup of concentrated pumpkin.
  2. In a separate large bowl, combine the 0.75 cup melted butter with the dark brown sugar and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and the sugar begins to dissolve.
  3. In your first bowl, whisk together the 1.5 cups flour, 1.5 cups oats, baking soda, 1.5 tbsp cinnamon, pumpkin pie spice, and sea salt. Ensure there are no clumps of spice left behind.
  4. Add the blotted pumpkin, the egg yolk, and the 2 tsp vanilla extract to the butter mixture. Whisk until the orange color is consistent and the texture is silky.
  5. Pour the dry ingredients into the wet. Use a spatula to fold the mixture together until no white streaks of flour remain. Do not overwork the dough, or the cookies will become tough.
  6. Fold in the 1.25 cups of semi sweet chocolate chips. Ensure they are evenly distributed so every cookie gets a fair share of chocolate.
  7. Cover the bowl and refrigerate for 30 minutes. Wait until the dough feels firm to the touch. This prevents excessive spreading and lets the cinnamon flavor bloom.
  8. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons (about 2 tbsp each) onto your parchment lined sheets. Bake for 12 minutes until the edges are set and the tops look slightly underdone.
  9. Let the cookies sit on the hot baking sheet for 10 minutes after removing them from the oven. Watch as the centers settle and create that characteristic ripple. The residual heat finishes the cooking process perfectly.