¾cup(170 grams or 1 1/2 sticks) unsalted butter, room temperature
1cup(200 grams) packed light brown sugar
½cup(100 grams) granulated sugar
⅔cup(152 g) pure pumpkin purée, measured, then squeezed dry*
1large egg yolk, room temperature
2teaspoonspure vanilla extract
1 ½cups(255 g) dark chocolate chunks or chips
Instructions
In a large bowl whisk together flour, oats, pumpkin pie spice, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter, brown sugar and sugar on high speed until light and fluffy, about 3 minutes. Add pumpkin puree, egg yolk and vanilla. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Add dry ingredients to wet ingredients and mix just until incorporated. Stir in the chocolate chips by hand.
Cover and chill the dough for 1 hour and up to 48 hours.
Preheat oven to 350 F.
Line a baking sheet with parchment paper. Use a medium cookie scoop to scoop dough and roll into balls. Place on baking sheet about 2 inches apart.
Bake cookies for 12 minutes or until the edges are set, but the centers are soft. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Pumpkin purée: In order to get chewy cookies (not cake-y), you need to get rid of the excess liquid in the purée. Simply pat it dry with clean paper towels or squeeze dry with a cheesecloth. Spices: Use store-bought or homemade pumpkin pie spice. Whisk together 1 1/2 teaspoons ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground allspice (or cloves).Store cookies in an airtight container at room temperature for up to 5 days.Freeze dough for up to 3 months. Defrost in the refrigerator before baking. You can also freeze the baked cookies. Wrap them in plastic wrap and place in an airtight container.