Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120g) pumpkin puree
  • 2 tbsp (30ml) milk
  • 1 1/2 cups (150g) quick oats
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (1g) salt
  • 1/2 cup (90g) dark chocolate chips

Instructions:

  1. Combine the butter, brown sugar, pumpkin puree, and milk in a small saucepan over medium heat. Stir constantly until the mixture reaches a gentle simmer and looks glossy and smooth, then remove from heat immediately.
  2. Pour the hot pumpkin mixture into a large mixing bowl. Stir in the pumpkin pie spice and salt.
  3. Fold in the quick oats and dark chocolate chips, stirring until the oats are fully saturated and the dough is thick and cohesive.
  4. Scoop approximately 2 tablespoons of dough per cookie and roll into a ball. Place on a parchment-lined baking sheet and gently press down to form a disc.
  5. Let the cookies set at room temperature for 10 minutes, or place in the freezer for 5 minutes for a firmer finish.