Pumpkin Oatmeal Chocolate Chip Cookie

I made this for Halloween following Sally's recipe. The cookies were soft, chewy, and very sweet. 

Ingredients

All-purpose flour - 2 cups+1TBSP
Baking soda - 1 tsp
Ground cinnamon - 2 tsp
Pumpkin pie spice - 2 tsp
Salt - 1/2 tsp
Old-fashioned rolled oats - 1 and 1/2 cups
Unsalted butter - 1 cup, melted and slightly cooled
Pure maple syrup - 3 TBSP
Light or dark brown sugar - 3/4 cup, packed 
Granulated sugar - 1/2 cup
Egg yolk - 1
Pumpkin puree -3/4 cup 
Pure vanilla extract - 2 tsp
Semi-sweet chocolate chips - 1 and 1/2 cups

Steps

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Whisk the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats together in a large bowl. Set aside.

3. Blot the pumpkin puree by squeezing the puree with paper towels.

4. Whisk the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, blotted pumpkin, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips.

5. Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Flatten slightly. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.

6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Notes
Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.