Pumpkin Oatmeal Cookies

Indulge in pumpkin oatmeal cookies with cozy spices, hearty oats, and sweet pumpkin puree. Perfect for fall baking or anytime you crave a comforting treat.

Ingredients

• 1 can (15 ounces) canned pumpkin
• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 cup unsalted butter, melted
• 2/3 cup sugar
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
2. Line a shallow bowl with a double layer of paper towels. Scoop pumpkin into the bowl; top with another paper towel. Gently press to dry excess moisture from the pumpkin; set aside.
3. In a large bowl, combine oats, flour, cinnamon, baking soda, salt, ginger, cloves and nutmeg.
4. In a separate large bowl, combine melted butter, sugar and brown sugar. Beat in egg, vanilla extract and pumpkin. Gradually add dry ingredients to the wet ingredients; mix just until dough is thick, wet and sticky with no dry patches. Fold in chocolate chips.
5. Scoop 2 tablespoonfuls of dough onto the prepared sheet pans 2-3 in. apart. Use the back of a spoon to press the mounds of dough into flattened discs about 1/2-in. thick.
6. Bake 5 minutes; remove from the oven and gently tap the tray 3-4 times on the counter to deflate and flatten the cookies. Return to the oven for another 6-8 minutes or until the edges are golden and the centers are set. Cool 5 minutes on the sheet pans before transferring to a wire rack to cool completely.

Source: https://www.tasteofhome.com/