Ingredients
Method
- Heat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the oats, flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set the dry mixture aside.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg, vanilla bean paste, and pumpkin puree, scraping down the bowl as needed. Add the oat mixture and mix on low speed just until combined and no dry streaks remain. For sturdier, less-spread cookies, cover and chill the dough for 15 to 30 minutes.
- Portion the dough into 32 balls, using about 2 tablespoons or a medium cookie scoop for each. Place them about 2 inches apart on the prepared baking sheets. Bake for 14 to 16 minutes, until the edges are just set. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies, layer them between parchment paper in a freezer-safe container for up to 2 months; thaw at room temperature or warm in the microwave for 10 to 15 seconds.
To freeze unbaked dough, scoop balls onto a baking sheet, freeze until firm, then transfer to a zip-top bag. Bake frozen dough directly from the freezer, adding 2 to 3 minutes to the baking time.
For a quick spice substitute, combine 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground ginger in place of the pumpkin pie spice.
Chilling the dough for at least 30 minutes helps the cookies hold their shape and prevents excess spreading.
Use canned pure pumpkin, not pumpkin pie filling, which already contains sweeteners and spices.
Let the cookies cool on the hot baking sheet for 10 minutes after baking so they set properly, then enjoy with milk, coffee, or a pumpkin spice latte.