Ingredients
Scale
- 1 1/4 cups (165g) all-purpose flour
- 3/4 cup (65g) rolled oats
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- pinch ground nutmeg
- pinch ground ginger
- 1/2 cup (115g) butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 2/3 cup (165g) pumpkin puree*
- 1 cup (150g) chocolate chips
- 1/2 cup (60g) pecans, chopped
Instructions
- Line two baking sheets with baking parchment and set aside. In a mixing bowl combine the flour with oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
- In a large bowl mix butter with the sugars on high speed until light and fluffy. Add the egg and mix until well combined. Add vanilla extract and pumpkin puree and mix until well combined. Add the flour mix and mix on low speed until just combined. Fold in the chocolate chips and chopped pecans. Place in the fridge for about 20-30 minutes to cool down.
- Preheat the oven to 350˚F (175°C). Use a cookie scoop or two spoons and place small amounts of dough on the prepared baking sheets with enough space inbetween. Bake for 12-14 minutes. Take out of the oven and let cool down on the baking sheets for several minutes, then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!