Prep Time
40 minutesBake Time
9-12 minutesYield
12 muffinsRating
/rating_on.png "1 Star")
Loading...| 1 cup (125 grams) ROGERS FOODS ALL PURPOSE FLOUR | |
| 1 teaspoon pumpkin pie spice | |
| 1/2 teaspoon ground cinnamon | |
| 1/2 teaspoon baking soda | |
| 1/4 teaspoon salt | |
| 1/2 cup (115 grams) unsalted butter softened to room temperature | |
| 1/2 cup (100 grams) brown sugar lightly packed | |
| 1/4 cup (50 grams) granulated sugar | |
| 1 large egg yolk room temperature | |
| 1 teaspoon pure vanilla extract | |
| 1/3 cup (80 grams) pumpkin puree squeeze out excess moisture with paper towels* | |
| 1 1/2 cups (150 grams) ROGERS FOODS LARGE FLAKE OATS |
| 1. | In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. |
| 2. | In a separate bowl cream together butter, brown sugar, and granulated sugar for 1-2 minutes until well combined and fluffy. Add the egg yolk and vanilla extract and mix until fully combined. Mix in the pumpkin puree until well combined. |
| 3. | Slowly mix in the dry ingredients, scraping down the sides of the bowl as needed. Mix in rolled oats until JUST until combined. |
| 4. | Cover the cookie dough with plastic wrap and refrigerate for 30 minutes. |
| 5. | Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. |
| 6. | Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. |
| 7. | Bake in separate batches at 350°F for 9-12 minutes or until the edges of the cookies are lightly browned and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. |
Leave a Reply