Pumpkin pie spice: 1 1/2 teaspoons (or a mix of cinnamon, nutmeg, ginger, and cloves)
Salt: 1/2 teaspoon
Optional add-ins: 1 cup (such as chocolate chips, dried cranberries, or chopped nuts)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream Butter and Sugars:
In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Pumpkin:
Beat in the eggs, one at a time, followed by the vanilla extract and pumpkin puree. Mix until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, oats, baking soda, pumpkin pie spice, and salt.
Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in any optional add-ins like chocolate chips or dried cranberries.
Drop Cookie Dough:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers appear set.
Cool:
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
