Ingredients
2½cupsall-purpose flour
1½cupsquick oats
1tspbaking soda
¾tspsalt
1¾tspground cinnamon
¼tspground nutmeg
¼tspground ginger
1cupunsalted butter,softened
1⅓cupslight brown sugar,packed
⅔cupgranulated sugar
1large egg
1tspvanilla extract
1¼cupspumpkin puree,canned
1¾cupssemi-sweet chocolate chips
1cuppecans,or walnuts, chopped, optional
Preparation
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, oats, baking soda, salt, cinnamon, nutmeg, and ginger for 30 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, brown sugar, and granulated sugar until creamy; occasionally stopping to scrape down sides and bottom of bowl throughout entire mixing process.
Blend in the egg, then blend in the vanilla extract and pumpkin puree.
With the mixer set on low speed, slowly add in the dry ingredients and mix until combined. Mix in the chocolate chips and pecans.
Let the batter rest for 5 to 10 minutes.
Scoop the dough out, 2 tablespoons at a time or use a 1½-inch cookie scoop for evenly shaped cookies and to fill it heaping, and drop onto the Silpat or parchment paper-lined baking sheets, spacing the cookies 2-inches apart.
Bake in the oven for 12 to14 minutes.
Allow to cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!
