Ingredients

• 2 cups flour

• 1 1/2 cups oats, uncooked (quick or old-fashioned)

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup (2 sticks) butter, softened

• 1/2 cup sugar

• 1 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla

• 1 cup canned pumpkin puree

• 2 cups additions of your choice (chopped nuts, raisins, baking chips, dried cranberries, pumpkin seeds, etc.)

Preparation

  1. Preheat oven to 350F degrees. Line baking sheets with parchment paper or silicone liners.
  2. In a medium bowl whisk together the flour, oats, pumpkin pie spice,baking soda, and salt; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat the butter and sugars until light and fluffy, about 3 minutes. Stop once or twice to scrape down the sides of the bowl.
  4. Add the egg, vanilla, and pumpkin, beating until smooth.
  5. Scrape down the bowl again to make sure everything is well combined.
  6. Stir in the flour mixture just until incorporated.
  7. Stir in any additions you are using.
  8. Drop by heaping tablespoons (or medium-size cookie scoops) onto lined cookie sheets, leaving about 2 inches between cookies.
  9. Bake for about 13 to 15 minutes or just until the edges of the cookies are golden brown and the centers are set and no longer look like raw dough.
  10. Cool on baking sheets for a couple of minutes then transfer cookies to wire racks to cool completely.