These cookies are soft and chewy. One egg yolk is used as a binding and this small amount keeps the cookies from being cakey. There’s a ton of oats, making each cookie hearty and full of texture. Molasses and cinnamon offer warm fall flavors without overpowering the pumpkin flavor. Mix in a cup of your favorite dried fruit or chocolate chips to add variety to the recipe.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 34
Ingredients
¾cup(175g)canned pumpkin puree
1cup(227g)unsalted butter, softened
1cup(210g)light brown sugar, packed
½cup(100g)granulated sugar
1egg yolk
1tablespoonunsulphured molasses
1 ¾cups(227g)all-purpose flour
2teaspoonsground cinnamon
1teaspoonbaking soda
½teaspoonsalt
2cups(180g)quick-cooking oats
Instructions
Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper or a silicone mat. Set aside.
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet or large plate. Spread the pumpkin puree in an even layer over the paper towels and set aside.
In a large mixing bowl, beat together the butter and sugars together until light and fluffy. Add the egg yolk and molasses and beat until combined.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to the mixing bowl with the butter mixture and beat on low speed until well incorporated.
In a separate bowl, combine the flour, cinnamon, baking soda, and salt. Stir with a whisk. Add the flour mixture to the pumpkin mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
Use a cookie scoop to drop 1 1/2-tablespoon sized balls of dough, 2 inches apart, onto the prepared baking sheet. Bake for 10 to 12 minutes. Allow the cookies to cool on the pan for 10 minutes; transfer to a wire rack to cool completely.
Notes
Don't skip step 2! The excess moisture in pumpkin puree will cause the cookies to either spread too thin.
Try using 1 1/2 teaspoons of pumpkin pie spice in place of the cinnamon.
Try mixing in chocolate chips, chopped nuts, or drizzle the baked cookies with a vanilla glaze.
Make ahead tip
Cookies will keep for up to 1 week stored in an airtight container in the refrigerator or up to 3 days at room temperature.