Oh these are scrumptious! Or as Mary Berry, from The Great British Bake Off would say, “Scrummy!” Although it says 13 minutes for prep time in the recipe, I would add a few more to that because you have to squish out as much moisture as you can from the pumpkin puree. I went through about 30 paper towels doing this and no, the puree will not stick to the paper towel as I thought they might. My husband had a chuckle when he heard a thwapping sound coming from the kitchen. He looked over to see me wacking the puree through the paper towel and wondered what I was doing. By the way, he loved these cookies, as did I, and it’s so hard to stop after eating one. Okay, so here’s the recipe!
2 cups + 1 tbsp flour (spoon & leveled)
1 tsp baking soda
2 tsps ground cinnamon
2 tsps pumpkin pie spice
1/2 tsp salt
1-1/2 cups old-fashioned rolled oats
1 cup (2 sticks) unsalted butter, melted & slightly cooled
3 Tbsp pure maple syrup
3/4 cup packed light or dark brown sugar (I used dark)
1/2 cup sugar
1 egg yolk
3/4 cup pumpkin puree (get out as much moisture as you can)
2 tsps vanilla extract
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 350. Line baking sheets with parchment paper.
Whisk flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together in large bowl, then set aside.
Whisk the melted butter, maple syrup, brown sugar, sugar, egg yolk, blotted pumpkin puree and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in chocolate chips.
Scoop cookie dough, about 1.5 Tbsp of dough per cookie, and place 3 inches apart. Flatten slightly. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from oven and allow to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Source:Sally’s Baking Addiction.com