1cupadd-ins of your choice (chocolate chips, toasted chopped pecans, etc) - OPTIONAL
Instructions
In a bowl, combine melted butter, pumpkin, both sugars, molasses, and vanilla. Whisk to incorporate. Add oats, flour, pumpkin pie spice, baking soda, salt, and use a rubber spatula to fold together just until combined. Add your choice of add-ins and fold to incorporate into dough. Cover and chill dough several hours or overnight. (Can be kept in fridge for a few days or frozen several weeks before use.)
Preheat oven to 350F and line baking sheets with parchment paper or silicone baking mat. Place dough in 1 TB rounded balls onto baking sheets, at least 2 inches apart. Flatten balls somewhat, as they won't spread too much in the oven.
Bake 7-8 minutes or just until edges have set. Cookies will be extremely soft and seem underbaked, but they will set nicely upon cooling. Do not overbake. Cool cookies completely before serving.
Notes
Unbaked cookie dough can be kept in airtight container in the fridge for up to a week.
Baked cookies can be stored in an airtight container at mild room temperature for 2-3 days.
Baked cookies can be kept in airtight container and frozen for up to a month.
Optional add-ins include: chocolate chips, white chocolate chips, raisins, and toasted chopped pecans.
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