Pumpkin Oatmeal Cookies

Name: Pumpkin Oatmeal Cookies
Cook time: 14 min
Yield: 24 servings
Ingredients: 240 g all-purpose flour spooned and leveled; 120 g rolled oats old-fashioned; 4 g baking soda; 3 g fine salt; 4 g ground cinnamon; 1 g ground nutmeg; 113 g unsalted butter softened; 150 g light brown sugar packed; 50 g granulated sugar; 180 g pumpkin purée blotted if very wet; 1 each large egg room temperature; 5 ml vanilla extract; 180 g semi-sweet chocolate chips

These cookies use pumpkin purée for moisture and oats for chew, with a short bake that keeps the centers tender. The dough is mixed in one bowl, chilled briefly for easier scooping, then baked until the edges are lightly golden and the centers look slightly underdone before cooling into a chewy texture.

By Julienne

Cook time: 14 minutes

Servings: 24

Ingredients

240 g all-purpose flour spooned and leveled
120 g rolled oats old-fashioned
4 g baking soda
3 g fine salt
4 g ground cinnamon
1 g ground nutmeg
113 g unsalted butter softened
150 g light brown sugar packed
50 g granulated sugar
180 g pumpkin purée blotted if very wet
1 each large egg room temperature
5 ml vanilla extract
180 g semi-sweet chocolate chips

Instructions

Heat the oven to 175 C. Line 2 baking sheets with parchment paper. The oven reaches temperature and the pans are lined.
In a medium bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg. The dry ingredients are evenly combined with no visible clumps of baking soda or spice.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 1 to 2 minutes. The mixture looks lighter in color and feels smooth, not grainy.
Mix in the pumpkin purée, egg, and vanilla until the batter is uniform. It may look slightly loose; that is normal. The wet mixture is smooth and evenly orange.
Add the dry ingredients to the wet mixture and fold just until no dry streaks remain. Fold in the chocolate chips. If the dough feels very soft, chill it for 10 minutes before scooping. A thick cookie dough forms and the chips are evenly distributed.
Scoop 24 portions of dough, about 2 tablespoons each, onto the prepared baking sheets, spacing them 5 cm apart. Each sheet has evenly spaced mounds of dough.
Bake one sheet at a time, or rotate the sheets halfway through if using both racks, until the edges are set and lightly browned and the centers still look slightly soft, 12 to 14 minutes. The cookies look set at the edges and puffed in the center.
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. The cookies lift cleanly and finish setting as they cool.