Ingredients
1 egg
½ cup unsalted butter (1 stick), softened
½ cup light brown sugar
¼ cup granulated sugar
1 Tbsp vanilla extract
1 ½ cups old fashioned whole, rolled oats (not instant or quick-cook)
1 cup all-purpose flour
½ cup pumpkin puree
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon ground nutmeg
½ teaspoon baking soda
Pinch salt, optional
1 ½ cups butterscotch chips, chocolate chips or dried cranberries, optional
Directions
- In the bowl of a stand mixer with a paddle attachment (or large bowl with a hand mixer), combine the egg, butter, sugars, and vanilla and beat on medium-high to cream ingredients until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl and add the oats, flour, pumpkin, cinnamon, pumpkin pie spice, nutmeg, baking soda and salt, if using, to taste.
- If desired, add butterscotch chips, chocolate chips or dried cranberries and beat to incorporate.
- Using a medium scoop, form dough mounds. Place dough mounds onto a plate and refrigerate for at least 3 hours or up to 5 days.
- Preheat oven to 350 °F.
- Line two baking sheets with parchment. Place dough on baking sheets, spacing about 2 inches apart.
- Flatten mounds slightly to ensure even cooking. Bake for 8 to 10 minutes or until edges are set and tops are just barely set. Cookies firm up as they cool.
