2 cups unbleached all purpose flour
3/4 cup light brown sugar
1/3 cup sugar
1 stick plus 6 tbsps. butter at room temperature
2 tsps. pure vanilla extract
2 cups whole rolled oats
1 cup pumpkin puree (I used organic)
1 1/2 cups semi sweet chocolate chips
2 1/4 tsps. cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. ground ginger
Step 1: Combine your butter, vanilla, brown sugar and granulated sugar until creamy using the paddle attachment on your mixer. Then add in your egg, baking soda, salt and spices. Next slowly incorporate your flour, then the oats (make sure they are not the quick cooking ones), pumpkin and last your chocolate chips until the cookie dough comes together.
Step 2: Pre-heat your oven to 350 degrees and line your baking sheet with parchment paper. Use your smallest ice cream/cookie scoop and place cookies about 2 inches apart on the cookie sheet. Bake for 11-13 minutes until light golden brown, allow to cool for 2-3 minutes before placing on a cooling rack. Enjoy this healthy Fall treat!