Pumpkin Chocolate Chip Oatmeal Cookies

No need to preheat the oven yet, this dough needs to chill.

Place flour, oats, cornstarch, salt, baking soda, baking powder, spices and chocolate chips into a medium sized bowl and stir until all of the chocolate chips are coated in flour. Set aside.

Place butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy, 2–3 minutes on medium-high speed. Add vanilla extract and egg, scraping down the sides as necessary, and mix until well incorporated and smooth, about 1 minute on medium-high speed.

Tip in the flour mixture and add pumpkin, then mix on low-medium speed until a soft dough forms.

Tip the dough into a medium-sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.

Once chilled, preheat oven to 350ºF (180ºC) and line 2-3 baking trays with grease proof paper, a silicone mat, Silpat, etc.

Use a 1 1/2-tablespoon cookie scoop to scoop level balls of dough. Place dough balls 2 inches apart on the baking trays. Flatten ever so slightly with a clean hand, so the dough balls don’t roll away!

Place in the oven for 10–12 minutes until lightly golden. They should look firm around the outside and a little soft in the middle. They will be a little puffy, but look matte on top as the light of the oven hits them.

Leave to cool on the baking trays before transferring to an airtight container. Cookies will keep at room temperature for 5 days.

Note: I sometimes think pumpkin-baked goods taste better on the second day after the flavours have melded together some more!