Pumpkin Oatmeal Chocolate Chunk Cookies

Preheat oven to 350ºF and line two baking sheets with parchment paper.

In a large mixing bowl, stir flour, oats, baking soda, salt, and pumpkin pie spice. Add crumbled dark chocolate bar and set aside.

In a small bowl, whisk coconut oil, coconut sugar, egg, and maple syrup. Use a paper towel to gently squeeze some of the moisture out of the pumpkin and stir into wet ingredients.

Add wet ingredients to dry and mix until just combined. Don’t over-mix the dough, as cookies will come out tougher than desired. Stop mixing when all the flour and oats are incorporated.

If you have a cookie scooper, use it to scoop the dough in even portions onto baking sheet. Otherwise, roughly eyeball about 2 tablespoonfuls or the equivalent of golfball-sized portions onto baking sheet. Leave about 2 inches between each portion.

Bake for 10–12 minutes. Ten minutes will yield softer, gooier cookies, and 12 minutes will yield crisper cookies. Cool slightly before serving.

Store leftovers in an airtight container for up to 1 week. Enjoy!

Notes:
• I chose rolled oats because I prefer the heartier, chewier texture, but if you prefer something more subtle, opt for quick-cooking oats instead.
• Brown sugar may also work instead of coconut sugar. I haven’t tested this, but usually this swap works just fine.