2½ cups flour (Oat flour to make Gluten-Free)
2 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
½ cup brown sugar, lightly packed
1 cup canned pure pumpkin puree (NOT pumpkin pie filling)
1 large egg
1½ teaspoons vanilla extract
In a medium bowl whisk together flour, baking soda, cinnamon, and salt.
In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1½ tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about ½ inch to flatten the top a little bit).
Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.