Description
Hearty, seasonal, soft … and delicious!
Ingredients
- 2 cups All-purpose Flour
- 1-⅓ cup Rolled Oats
- 1-¼ teaspoon Baking Powder
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Nutmeg
- 1 cup Butter, Softened
- 1 cup Light Brown Sugar
- 1 cup Granulated Sugar
- 1 Large Egg, At Room Temperature
- 1 teaspoon Vanilla Extract
- 15 ounces, weight Canned Pumpkin Purée
- 2 cups Chocolate Chunks (or Chips)
Preparation
In a medium-sized mixing bowl, whisk flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg. Set aside.
Cream together butter and sugars in a stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.
Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.
Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated. Repeat with remaining flour mixture and pumpkin.
Refrigerate for 1 hour in a tightly sealed container.
Preheat oven to 350ºF. Drop dough onto a nonstick cookie sheet about 1 tablespoon at a time, leaving them at least 1 1/2 inches apart. (It helps to have multiple cookie sheets for this recipe.)
Bake for 12 minutes. Rotate pans and bake for an additional 12 minutes. Let cookies cool completely before removing from the pan.
