Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (60ml) whole milk
  • 1 tsp (2g) pumpkin pie spice
  • 2 cups (180g) quick-cooking oats
  • 1/2 cup (85g) semi-sweet chocolate chips

Instructions:

  1. Combine the butter, brown sugar, pumpkin puree, and milk in a medium saucepan over medium heat. Stir constantly until the butter is melted and the mixture begins to bubble gently, then simmer for exactly 60 seconds.
  2. Remove the pan from the heat immediately. Stir in the pumpkin pie spice, then fold in the quick oats and chocolate chips until the oats are completely saturated and the mixture is thick and glossy.
  3. Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded mounds of dough onto the sheet and gently flatten the tops with the back of a spoon.
  4. Place the tray in the refrigerator for at least 1 hour until the cookies are firm to the touch.