Ingredients:

  • 1/2 cup (120g) canned pumpkin puree (not pie filling)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) dark brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Measure 1/2 cup (120g) of pumpkin puree and press it between paper towels. Note: This removes excess water to ensure a chewy texture.
  3. Combine flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt in a bowl until no streaks of spice remain.
  4. In a separate large bowl, stir the melted butter, dark brown sugar, and granulated sugar vigorously.
  5. Stir in the blotted pumpkin puree and vanilla extract until the mixture is velvety and smooth.
  6. Gradually add the dry ingredients to the wet. Note: Don't overmix; stop when the last bit of flour disappears.
  7. Stir in the 1 cup (170g) of chocolate chips until evenly distributed through the thick dough.
  8. Drop rounded tablespoons (about 2 tbsp each) onto the sheets, leaving 2 inches of space.
  9. Bake for 12 minutes until the edges are set and the tops look slightly matte.
  10. Let the cookies rest on the pan for 10 minutes until firm enough to move to a rack.