Ingredients:

  • 1 cup (225g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated white sugar
  • ½ cup (120g) pure pumpkin puree
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 3 cups (270g) old-fashioned rolled oats
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the browned butter, brown sugar, and white sugar until the mixture looks like wet sand and is well combined.
  3. Add the pumpkin puree, egg, and vanilla extract. Whisk vigorously until the batter is smooth and the pumpkin is fully incorporated.
  4. Sift in the flour, baking soda, salt, cinnamon, and ginger. Stir with a spatula until just combined, being careful not to overmix.
  5. Fold in the rolled oats and chocolate chips until they are evenly distributed throughout the dough.
  6. Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  7. Bake for 12-15 minutes. Remove when the edges are set and the centers look slightly underdone; they will firm up as they cool.
  8. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.