- ½ cup (1 stick) unsalted butter (see Notes), softened
- ½ cup light or dark brown sugar
- ¼ cup cane sugar
- 1 large egg (see Notes)
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (185 g) gluten-free flour blend (see Notes)
- 1 cup quick-cooking oats (see Notes)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- ¾ cup dark or semi-sweet chocolate chips (see Notes)
- Using a hand mixer and a mixing bowl (or you may also use a stand mixer), cream together the butter, brown sugar, and cane sugar. Add the egg, pumpkin puree, and vanilla extract. Mix on medium speed until combined.
- To the bowl, add the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and fine salt. Mix on low speed until combined. Using a spatula, fold in the chocolate chips. Chill the batter for 20 minutes.
- While the dough is chilling, preheat the oven to 350℉. Line two large rimmed baking sheet with parchment paper.
- Scoop or spoon 12 small mounds of dough (about 1 ½ tablespoons each) onto each parchment lined baking sheet. Press down ever so slightly.
- Bake one sheet at a time on the middle rack until the cookies are lightly golden brown on edges, 8-10 minutes. Remove from the oven. Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Place the second baking sheet in the oven and bake as directed.
For a dairy-free and/or vegan we recommend a plant-based stick “butter” such as Good & Gather, Miyokos Creamery, or Earth Balance. For dairy-free and vegan chocolate chips, we recommend Enjoy Life! Baking Morsels
For gluten-free, we recommend Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur Measure-For-Measure Gluten-Free Flour for best results. If you don’t need gluten-free, may use an equivalent amount of unbleached all-purpose flour.
If gluten-free are needed, be sure to source certified gluten-free oats. May also use old-fashioned rolled oats that are pulsed a few times in the food processor.
For cookies that are egg-free, make a flax ‘egg’ by combining 1 tablespoon flax meal with 3 tablespoons water. Stir well and let stand for 5 minutes to thicken.
- Serving Size: 1 cookie
- Calories: 121
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 131 mg
- Carbohydrate: 17 g
- (Fiber: 1 g
- Sugar: 8 g)
- Protein: 1 g
- Cholesterol: 16 mg