Ingredients:

  • 190g (1 ½ cups) all-purpose flour
  • 180g (2 cups) old-fashioned rolled oats
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 170g (¾ cup) unsalted butter, melted and cooled
  • 200g (1 cup) dark brown sugar, packed
  • 50g (¼ cup) granulated sugar
  • 120g (½ cup) 100% pure pumpkin puree
  • 1 large egg yolk, room temperature
  • 1 tbsp vanilla extract
  • 175g (1 cup) semi-sweet chocolate chips

Instructions:

  1. Prep the environment. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Note: Parchment is better for browning than bare metal.
  2. Combine the dry base. In a medium mixing bowl, whisk together the 190g flour, 180g oats, pumpkin pie spice, cinnamon, baking soda, and sea salt. Ensure there are no clumps of soda.
  3. Prepare the fats. In a separate large mixing bowl, whisk the 170g melted and cooled butter with the 200g dark brown sugar and 50g granulated sugar.
  4. Dissolve the sugars. Continue whisking the butter and sugar for about 2 minutes until the mixture looks like thick, glossy syrup.
  5. Emulsify the wet ingredients. Add the 120g pumpkin puree, the egg yolk, and 1 tbsp vanilla to the butter mixture, whisking vigorously until the color is uniform and rich.
  6. Fold the dough. Using a silicone spatula, gradually fold the dry ingredients into the wet. Stop the second no white streaks of flour remain.
  7. Add the chocolate. Gently fold in the 175g semi sweet chocolate chips until they are evenly speckled throughout the thick dough.
  8. Portion the cookies. Use your scoop to drop mounds of dough onto the sheets, spacing them 2 inches apart. Do not flatten them.
  9. Bake to perfection. Bake for 10-12 minutes. The edges should look set and mahogany, while the centers look slightly underbaked.
  10. Cool and set. Let the cookies sit on the hot pan for 5 minutes. This carryover cooking is vital for the chewy center. Transfer to a rack to finish.