Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter
  • 1/4 cup white sugar
  • 3/4 cup brown sugar (lightly packed)
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/3 cup canned pumpkin 
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon allspice
  • 3/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 cup oatmeal

Instruction

  • Melt the butter (either in the microwave, covered, for 45 seconds, or in a saucepan on the stove over low heat for about five minutes).
  • Pour the melted butter into a large mixing bowl or stand mixer. Mix the white sugar and brown sugar into the melted butter. Make sure all the lumps of sugar have dissolved before continuing.
  • Add the egg yolk and mix well.
  • Add the vanilla and canned pumpkin. Mix well.
  • Add the salt, cinnamon, ginger, cloves, nutmeg, and allspice. Mix well.
  • Add 1/2 cup of the flour along with the 3/4 teaspoon of baking soda. Mix well.
  • Add the remaining one cup of flour and blend just until the flour disappears. 
  • Add the oatmeal and mix until it is evenly distributed throughout the dough. The dough will be sticky.
  • Cover and refrigerate for at least an hour.
  • When ready to bake, heat your oven to 350 degrees F.
  • Line baking sheets with parchment paper or silicone baking mats. Use a large cookie scoop and place the dough two inches apart on the baking sheets. While cookies are waiting to bake, place the cookie sheet in the refrigerator to keep the dough chilled.
  • Bake for 9-12 minutes, until edges just begin to brown. Allow cookies to remain on cookie sheets for about two minutes once removed from the oven. Then transfer to a wire rack to cool completely.