Pumpkin Chocolate Chip Oatmeal Cookies

Ingredients:

• 1/2 cup + 4 tbsp of unsalted butter; melted and cooled

• 3/4 cup of brown sugar

• 1/2 cup of white sugar

• 1 egg

• 1/4 tsp of ground nutmeg

• 1 tsp of cinnamon

• 1/2 tsp of ground ginger

• 1/4 tsp of Kosher salt

• 1/2 cup of pumpkin puree

• 1 (hefty) tsp of vanilla extract

• 1 1/2 cups of AP flour

• 1/2 tsp of baking powder

• 1/2 tsp of baking soda

• 1 1/2 cup of rolled oats

• 3/4 cup of chocolate chips

Preheat your oven to 350F and prep two large baking sheets with some parchment paper.

In a large bowl, mix together (with a wooden spoon) the melted butter, brown sugar, white sugar and egg until you have a thick paste. Add in the spices (nutmeg, cinnamon, ginger and salt), pumpkin puree and vanilla and mix again.

Add in the flour, baking powder, and baking soda. Mix everything together until you have a smooth batter. Add in the oats and mix again, so that the oats are evenly distributed. Finally, fold in the chocolate chips.

Place the whole bowl in the refrigerator for about 5 minutes to let the dough set up.

Using an ice cream scoop, scoop the dough onto the prepped baking sheets and bake for about 10 - 12 minutes. You will know they are done when the edges and bottom start to get golden brown.

(You can definitely make these smaller cookies, you may just need to adjust the cook time).