Ingredients
¾ cup unsalted butter
¾ cup all-purpose flour
¾ cup whole-wheat flour
¾ cup old-fashioned rolled oats
2 tsp pumpkin pie spice
1 tsp baking soda
¾ tsp salt
½ tsp baking powder
1 cup packed dark brown sugar
½ cup canned pumpkin puree
1 large egg yolk
2 tsp vanilla extract
¾ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F and line 2 baking sheets with parchment paper.
2. Melt butter in saucepan over medium heat, stirring until golden and nutty (8–10 minutes). Cool 15 minutes.
3. In a bowl, whisk flours, oats, pumpkin spice, baking soda, salt, and baking powder.
4. Whisk cooled butter with brown sugar. Add pumpkin, egg yolk, and vanilla until smooth.
5. Fold in half of dry mixture, then chocolate chips and remaining dry mixture.
6. Scoop 3 tbsp portions onto baking sheets, flatten slightly. Bake 10–14 minutes, rotating pans halfway.
7. Cool 5 minutes on pans, transfer to wire rack. Enjoy warm or store airtight up to 5 days.
Notes
Brown butter adds rich nutty flavor to the cookies.
For extra texture, add chopped pecans or walnuts.
Best enjoyed warm with melty chocolate inside.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian