Oatmeal cookies get a fall makeover! These cookies are packed with real pumpkin, warm spices, crunchy pepitas (pumpkin seeds), and sweet cinnamon chips.
1 and 1/2cupsold-fashioned oats do not use quick oats
1/2cup(1 stick) unsalted buttermelted
2Tablespoonsmolasses
1/2cuppacked light brown sugar
1large egg yolk
1/4cup+ 2 Tablespoons pumpkin puree
1/2teaspoonvanilla extract
1/2cuppepitas
1/2cupmini cinnamon chips
Instructions
Preheat oven to 350ºF. Line 2 baking sheets with parchment or silicone baking mats and set aside.
In a large bowl, toss together the flour, cinnamon, pumpkin pie spice, baking soda, salt, and oats. Set aside.
In a medium size bowl, whisk together the butter, molasses, brown sugar, egg yolk, pumpkin, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir with a spatula until completely combined. Stir in the pepitas and cinnamon chips.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop dough into prepared baking sheets. Press down slightly on the tops of the cookies to help start the spreading process.
Bake for 12-13 minutes or until edges just begin to brown. Remove from oven and allow to sit on baking sheet for at least 2 minutes. Cookies will look and feel underdone, and will "set" as they cool on baking sheets. Cookies will last covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.