2 ½teaspoonspumpkin pie spice (alternatively could use cinnamon)
¾teaspoonbaking soda
½teaspoonsalt
1cupsugar
¼cupbrown sugar
½cupbutter, melted
¾cupcanned pumpkin puree
1large egg
1 ½teaspoonsvanilla
Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicon baking liner.
In a large bowl combine flour, oats, baking soda, pumpkin pie spice, and salt. Mix well and add in sugar and brown sugar to combine.
In a small bowl, whisk together the butter, puree, egg, and vanilla. Add to the dry ingredients and stir until combined.
Drop about 1 heaping tablespoon on cookie sheets, about 2 inches apart. (Should be able to fit 12 cookies on standard cookie sheet). Bake for 15 minutes or until golden brown. Cool on wire rack.
Video
Notes
When deciding what oats to use, if you like a smaller oat, use quick cooking oats. Otherwise, you can use just regular rolled oats.
Be sure you are using 100% pumpkin puree rather than pumpkin pie filling.
Let the cookies cool on the baking sheet for five minutes before moving to a cooling rack to cool completely.
Store the cookies in an airtight container in the refrigerator for up to a week, or freeze for up to a month.