Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the pumpkin puree, egg, and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Using a tablespoons or cookie scoop, drop rounded dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To keep cookies fresh, store in an airtight container at room temperature for up to a week. Cookies can be refrigerated for up to 2 weeks or frozen for up to 3 months. When ready to enjoy, preheat your oven to 350°F (175°C) and warm cookies for about 5-7 minutes.