1-Preheat your oven: Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats to keep things simple and mess-free.

2-Combine dry ingredients: Start by combining the dry ingredients in a large bowl: mix 2 cups plus 1 tablespoon of all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, and 1 and 1/2 cups old-fashioned whole rolled oats. In another medium bowl, melt 1 cup unsalted butter and whisk in 1/4 cup unsulphured or dark molasses, 3/4 cup packed light or dark brown sugar, and 1/2 cup granulated sugar.

3-Mix wet ingredients: Next, add 1 egg yolk, 3/4 cup pumpkin puree, and 1 teaspoon pure vanilla extract to the wet mixture, blending until smooth. Pour this into the dry ingredients and gently stir until just combined the dough will be thick and sticky, which is normal. Fold in your 1 and 1/2 cups of add-ins like chocolate chips or dried cranberries. Use a cookie scoop to drop 2 to 3 tablespoons of dough per cookie onto the baking sheets, slightly flattening each one to help them spread without pressing them flat.

4-Bake: Bake for 13 to 15 minutes until the edges are lightly browned, but the centers stay soft. Let the cookies cool completely on the baking sheets for the best texture. Remember, tips like using a cookie scoop for sticky dough and not skipping the molasses will make your baking smoother. The melted butter adds to that chewy feel, and these cookies taste even better after resting for a day.