Ingredients:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon Vermont Maple Balsamic
- 1/2 cup roasted pumpkin seeds (as seen in the image)
- Optional: 1/4 cup chopped walnuts or pecans for added crunch
Instructions:
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, and salt. Mix well.
- In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the egg, then stir in the pumpkin puree and balsamic. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined.
- Fold in the roasted pumpkin seeds (and nuts if using) until they're evenly distributed in the dough.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the cookies slightly using the back of a spoon or your fingers.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges of the cookies turn golden brown. The center should remain soft.
- Once baked, remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.