Ingredients:

  • 2 cups + 1 Tablespoon (258g) all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (128g) old-fashioned whole rolled oats
  • 1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled
  • 3 Tablespoons (45ml) pure maple syrup
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 egg yolk
  • 3/4 cup (170g) pumpkin puree, squeezed of excess moisture
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus extra for topping (optional)

Instructions:

  1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats. Set aside.
  3. In a separate large bowl, whisk together the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin puree (pre-squeezed!), and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Scoop cookie dough using a medium cookie scoop (about 1.5 Tablespoons per cookie) and place 3 inches apart on the prepared baking sheets. Flatten slightly.
  7. Bake for 13-14 minutes, or until lightly browned on the edges and the centers still look slightly soft.
  8. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. (Optional: Press a few extra chocolate chips into the tops while still warm.)