Soft-Baked Pumpkin Oatmeal Cookies

INGREDIENTS

• 2 cups + 1 Tablespoon all-purpose flour (measured correctly)
• 1 teaspoon bakìng soda
• 1 Tablespoon ground cìnnamon
• 1 heapìng teaspoon pumpkìn pìe spìce1
• 1/2 teaspoon salt
• 1 and 1/2 cups old-fashìoned rolled oats
• 1 cup (2 stìcks) unsalted butter, melted
• 1/4 cup dark molasses
• 3/4 cup packed lìght or dark brown sugar
• 1/2 cup granulated sugar
• 1 egg yolk
• 3/4 cup pumpkìn puree2
• 1 teaspoon vanìlla extract
• 1 and 1/2 cups total add-ìns3 (chocolate chìps, drìed cranberrìes, pumpkìn seeds, pecans, whìte chocolate, or a combìnatìon)
  

INSTRUCTIONS

1. Preheat oven to 350°F (177°C). Lìne two bakìng sheets wìth parchment paper or sìlìcone bakìng mats. Set asìde.
2. ìn a large bowl, toss the flour, bakìng soda, cìnnamon, pumpkìn pìe spìce, and salt together. Fold ìn the oats. Set asìde.
3. ........
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