Thick and chewy pumpkin oatmeal chocolate chip cookies made with rolled oats, pure maple syrup, warm spices, and semi-sweet chocolate chips.

Scale

2 cups + 1 Tablespoon (258g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons store-bought or homemade pumpkin pie spice*

1/2 teaspoon salt

1 and 1/2 cups (128g) old-fashioned whole rolled oats

1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled

3 Tablespoons (45ml) pure maple syrup

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 egg yolk

3/4 cup (170g) pumpkin puree (see note)

2 teaspoons pure vanilla extract

1 and 1/2 cups (270g) semi-sweet chocolate chips

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1. Whisk flour, baking soda, cinnamon, pumpkin pie spice, salt, and rolled oats together in a large bowl.

2. In a separate bowl, whisk melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin puree, and vanilla until smooth.

3. Combine wet and dry mixtures, then fold in 1 1/2 cups semi-sweet chocolate chips.

4. Cover and chill dough in the refrigerator for 45 to 60 minutes.

5. Preheat oven to 350°F (175°C), scoop dough onto lined baking sheets, and flatten slightly.

6. Bake for 11 to 13 minutes until edges are set, cool on pan for 10 minutes, and transfer to a wire rack.

Blot pumpkin puree with paper towels to prevent cakey cookies. Chill dough for 45 minutes for thick cookies.