Averie Cooks

-1 To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
-1 Add the pumpkin puree, sugars, molasses, vanilla or pumpkin pie spice extract, and whisk to combine until smooth.
-1 Add the oats, flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
-1 Add the chocolate chips and stir to combine.
-1 Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough and flatten slightly.*
-1 Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
-1 Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.