2cupswhole wheat pastry flourall-purpose or spelt flour will also work
1teaspoonbaking soda
1tablespoonground cinnamon
1teaspoonpumpkin pie spice
1/2teaspoonsalt
1 1/2cupsold-fashioned rolled oats
1cup2 sticks unsalted butter, melted
1/4cupdark molassesdon't leave this out!
1/2cupbrown sugar
1/4cupgranulated sugar
1egg yolk
3/4cuppumpkin puree
1teaspoonvanilla extract
1 1/2cupstotal add-insI used mini chocolate chips and dried cranberries. Nuts or seeds would also work well.
Instructions
Preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper, silicone baking mats or spray with cooking spray. Set aside.
In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, salt and oats together. Set aside.
Melt the butter in the microwave in a medium size bowl. Stir in the molasses, brown sugar, and granulated sugar. Whisk in the egg yolk. Add the pumpkin and vanilla and stir until combined. Pour into dry ingredients and mix until just combined.
Fold in your add-ins; such as chocolate chips, dried cranberries and/or nuts.
Spoon about 2 tablespoons cookie dough (per cookie) onto prepared baking sheets. Flatten, slightly, with your fingers or the back of the spoon. Press a few extra add-ins onto the top of the cookie dough, if desired.
Bake cookies for about 14 minutes. Allow cookies to cool completely on the baking sheets. Cookies will be even tastier on day 2 and store in an airtight container for several days. They freeze well too.
Notes
Slightly adapted from Favorite Pumpkin Oatmeal Cookies at Sally's Baking Addiction