Scale

For the Cookies:

1 ½ cups old-fashioned rolled oats

1 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

½ cup unsalted butter, softened

¾ cup brown sugar, packed

¼ cup granulated sugar

½ cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 teaspoon vanilla extract

½ cup chocolate chips or raisins (optional)

½ cup chopped pecans or walnuts (optional)

Prepare the Dough:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, salt, pumpkin pie spice, and cinnamon.

In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.

Mix in pumpkin puree, egg, and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fold in chocolate chips, raisins, or nuts if using.

Bake the Cookies:

7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 12-14 minutes, or until the edges are golden brown.

9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serve:

10. Enjoy warm or store in an airtight container for up to a week.