Best of Nature Way: Pumpkin Spice Cookies
These flavor packed cookies are every pumpkin spice lovers dream cookie. Moist, chewy, and utterly delicious!
Equipment
- cookie sheets
- Silpat liner(s)
- Cookie scoop
- stand mixer
Ingredients
- 1 stick butter, melted
- ¾ cup canned pumpkin purée
- ½ cup sugar
- ½ cup brown sugar
- 1 egg yolk
- 1 tsp vanilla
- 1½ cups flour
- 1 cup quick cook oats
- ½ tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin spice
- ½ tsp salt
- 12 oz white chocolate chips
- Maldon sea salt
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silpat liner.
- Combine the dry ingredients in a bowl; flour, baking powder, baking soda, salt, pumpkin pie spice. Stir and set aside.
- Spread the pumpkin puree out onto a plate and use paper towels to blot away the excess moisture. Keep blotting with a fresh paper towel until the paper towel no longer becomes immediately saturated. It will take several paper towels.
- Place white sugar, brown sugar, blotted pumpkin purée and melted butter in the bowl of a stand mixer. Mix everything together until combined.
- Add the egg yolk and vanilla and mix those in until completely combined.
- Add the reserved dry ingredients (except the oats) to the batter.
- Mix everything together until totally incorporated.
- Add oat meal, stir on low speed to combine.
- Add chocolate chips and stir till incorporated.
- Use a cookie scoop to scoop out ping pong ball sized mounds of dough.
- Use your fingers to gently press down each dough ball slightly into a round disc.
- Sprinkle a few flakes of Maldon salt onto each cookie.
- Bake for 14 minutes or until cookies start to brown slightly.
- Allow cookies to rest on cookie sheet for 5 minutes.
- Transfer cookies to a wire rack to cool completely.