1 and 1/2cupsold-fashioned oats do not use quick oats
1/2cup(1 stick) unsalted buttermelted
1/2cuppacked light brown sugar
1large egg yolk
1/4cup+ 2 Tablespoons pumpkin puree
1/2cupmini cinnamon chips
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 1 ounce cookie scoop, 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.