Chewy Pumpkin Cookies: The Ultimate Fall Treat

Ingredients

• 4 cups all-purpose flour
• 2 cups old-fashioned oats
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1.5 cups unsalted butter, softened
• 2 cups firmly packed brown sugar
• 1 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (16 ounce) can solid-pack pumpkin (such as Libby's®)
• 1 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets for baking.
2. In a mixing bowl, combine flour, oats, baking soda, cinnamon, and salt. Ensure the dry ingredients are well mixed.
3. In a large bowl, cream butter with an electric mixer until smooth. Gradually add brown and white sugars, beating until the mixture is light and fluffy. Mix in the egg and vanilla extract until thoroughly combined. Add the flour mixture in three batches, alternating with pumpkin puree, mixing well after each addition. Finally, stir in the chocolate chips.
4. Drop medium-sized spoonfuls of dough 2 inches apart onto the prepared baking sheets, and gently flatten into desired shapes.
5. Bake in the preheated oven for 20 to 25 minutes, or until the cookies are slightly firm and lightly browned. Be careful not to overbake. Allow the cookies to cool on the baking sheet briefly before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 131 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 12 g
• Sodium Content: 97 mg
• Protein Content: 2 g
• Cholesterol Content: 14 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g