Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120g) pumpkin purée, blotted
  • 1/2 cup (128g) creamy peanut butter
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3.25 cups (260g) quick-cooking oats
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Spread the pumpkin purée onto a plate lined with three layers of paper towels. Press another towel on top to soak up surface moisture and let it sit for 5 minutes.
  2. In a heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, brown sugar, and whole milk.
  3. Turn the heat to medium and bring the mixture to a full rolling boil. Boil for exactly 60 seconds to reach the structural soft-ball stage.
  4. Remove the saucepan from the heat immediately. Stir in the blotted pumpkin purée, creamy peanut butter, pumpkin pie spice, and vanilla extract until smooth.
  5. Fold in the quick-cooking oats and fine sea salt until the oats are thoroughly coated and the mixture is cohesive.
  6. Using a 1.5 tablespoon cookie scoop, drop portions of the dough onto parchment paper or a silicone mat.
  7. Allow the cookies to rest and chill in the refrigerator for at least 30 minutes to set completely.