Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and browned
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1 1/2 cups (135g) rolled oats
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the browned butter and both sugars until smooth.
  3. Stir in the blotted pumpkin puree, egg, and vanilla extract, beating until the mixture is velvety and well-combined.
  4. Sift in the flour, baking soda, salt, cinnamon, and nutmeg. Stir with a spatula until just combined.
  5. Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 12–15 minutes, or until the edges are set and slightly golden but the centers still look soft.
  8. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.