Pumpkin Oatmeal Cookies

Ingredients

• 15 oz Canned pumpkin (Blotted to remove excess moisture; about 1 1/2 cups (12 ounces) of puree after blotting.)
• 3 cup Old-fashioned oats (Extra-thick rolled oats are recommended; do not use quick-cooking oats.)
• 2 cup All-purpose flour
• 2 tsp Ground cinnamon
• 1 tsp Baking soda
• 1 tsp Salt
• 0.5 tsp Ground ginger
• 0.25 tsp Ground cloves
• 0.25 tsp Ground nutmeg
• 1 cup Unsalted butter (Melted.)
• 0.667 cup Sugar (Granulated sugar.)
• 1 cup Brown sugar (Packed.)
• 1 Large egg (Room temperature.)
• 2 tsp Vanilla extract
• 1 cup Semisweet chocolate chips

Steps

1. 1

   Preheat the oven to 350°F. Line two 15x10x1-inch baking sheets with parchment paper and set them aside.

2. 2

   Line a shallow bowl with a double layer of paper towels. Scoop the canned pumpkin into the bowl, cover it with another paper towel, and gently press to extract some excess moisture. Set the blotted pumpkin aside; it should yield roughly 1 1/2 cups, or 12 ounces, of puree.

3. 3

   In a large mixing bowl, combine the oats, flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg.

4. 4

   In another large bowl, combine the melted butter, granulated sugar, and brown sugar until combined.

5. 5

   Beat in the egg and vanilla extract, then add the blotted pumpkin.

6. 6

   Gradually add the flour-and-oat mixture to the wet ingredients. Mix until the dough is thick, wet, and sticky, with no dry patches.

7. 7

   Fold in the chocolate chips.

8. 8

   Scoop 2 tablespoons of dough onto the prepared sheet pans, spacing the portions 2 to 3 inches apart.

9. 9

   Use the back of a spoon or the bottom of a glass to press each mound into a flattened disk about 1/2 inch thick. Do not skip this step; flattening helps create the cookies’ chewy texture.

10. 10

    Bake for 5 minutes.

11. 11

    Remove the pans from the oven and gently tap each tray three or four times on the counter to deflate and flatten the cookies.

12. 12

    Return the cookies to the oven and bake for another 6 to 8 minutes, or until the edges are golden and the centers are set.

13. 13

    Cool the cookies on the sheet pans for 5 minutes, then transfer them to a cooling rack and cool completely.

Notes

Cool completely before storing in an airtight container. The cookies may be kept at room temperature or refrigerated; room-temperature cookies soften and lose some crispness after a few days, while refrigeration helps preserve crispness. Homemade pumpkin puree may be used, but blot it thoroughly because it may contain more water than canned pumpkin.

Nutrition per serving

• dessert
• cookies
• baked
• fall
• vegetarian