Soft and Chewy Pumpkin Oatmeal Cookies

INGREDIENTS
1 cup (125 grams) all-purpose flour (spooned & leveled)
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter softened to room temperature
1/2 cup (100 grams) brown sugar lightly packed
1/4 cup (50 grams) granulated sugar
1 large egg yolk room temperature
1 teaspoon pure vanilla extract
1/3 cup (80 grams) pumpkin puree squeeze out excess moisture with paper towels*
1 and 1/2 cups (150 grams) old-fashioned rolled oats

INSTRUCTIONS
In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg yolk and vanilla extract and mix until fully combined. Then mix in the pumpkin puree until well combined.

Full Recipe

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