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1
No need to preheat the oven yet, this dough needs to chill.
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2
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.
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3
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.
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4
Tip in the flour mixture and add pumpkin, then mix on low-medium speed until a soft dough forms.
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5
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.
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6
Once chilled, preheat oven to 350u00b0F (180u00b0C) and line 2-3 baking trays with grease proof paper, a silicone mat, Silpat, etc.
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7
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!
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8
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.
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9
Leave to cool on the baking trays before transferring to an airtight container. Cookies will keep at room temperature for 5 days.
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10
Note: I sometimes think pumpkin-baked goods taste better on the second day after the flavours have melded together some more!
