Ingredients:

  • 1 1/2 cups All-Purpose Flour (180 g)
  • 1 cup Old-Fashioned Rolled Oats (85 g)
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves or Allspice
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened (227 g)
  • 3/4 cup Light Brown Sugar, packed (150 g)
  • 1/4 cup Granulated Sugar (50 g)
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract
  • 1/2 cup Canned Pumpkin Puree (120 g), excess moisture blotted
  • 1 cup Chopped Pecans, lightly toasted (120 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, rolled oats, cinnamon, ginger, nutmeg, cloves/allspice, baking soda, and salt. Set aside.
  3. Place the measured pumpkin puree into a sieve lined with paper towels or cheesecloth and gently press out any excess water. This prevents the cookies from spreading too thin.
  4. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl.
  5. Beat in the room temperature egg and vanilla extract until just combined.
  6. Add the blotted pumpkin puree and mix on low speed until just incorporated. Do not overmix. The mixture may look slightly curdled, which is acceptable.
  7. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  8. Use a rubber spatula to gently fold in the chopped pecans.
  9. Chill the dough: Cover the bowl and refrigerate the dough for a minimum of 30 minutes (up to 2 hours). This firms the butter and prevents excessive spreading.
  10. Using a 3-Tablespoon cookie scoop, place dough balls onto the prepared baking sheets, leaving about 2 inches (5 cm) between each.
  11. Bake one tray at a time for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft and pale.
  12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.