Ingredients
1¼cupsall purpose flour,scoop and level to measure
1¼cupsquick oats,old fashioned works too
½tspsalt
½tspbaking soda
½cupgranulated sugar
½cuplight brown sugar,packed
¾cupunsalted butter,melted
1tspvanilla extract
¼cupgranulated sugar
¼cuplight brown sugar,packed
1tspground cinnamon
½tspground nutmeg
¼tspground ginger
⅛tspground cloves
¼tspsalt
1large egg
1large egg yolk
½tspvanilla extract
1¼cupspureed pumpkin,canned
⅓cupevaporated milk or half and half
sweetened whipped cream,for serving, optional
cinnamon,for serving, optional
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, oats, salt, and baking soda for 30 seconds. Add in ½ cup granulated sugar and ½ cup brown sugar and mix until no clumps remain.
Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened.
Gently press half of the mixture into a greased 8×8-inch baking dish (a 9×9-inch baking dish would be great too, just reduce the baking time slightly as needed) and bake in preheated oven for 15 minutes.
Meanwhile, in a mixing bowl, whisk together ¼ cup granulated sugar, ¼ cup brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.
Add in egg, egg yolk, and vanilla and stir until blended. Mix in pumpkin then milk.
Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over the top while breaking the crumb into small bits.
Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 to 25 minutes longer until golden on top and center only jiggles slightly.
Remove from oven and allow to cool for 1 hour at room temperature, then transfer to the refrigerator to cool for 1 hour longer (or serve warm from the oven like a crumble with ice cream).
Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
