Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree and vanilla extract, mixing until combined.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in oats and chocolate chips.
- Chill the dough in the refrigerator for 30 minutes to help prevent spreading.
- Drop rounded tablespoons of dough onto the prepared baking sheet, 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 sheet for 5 minutes before transferring to a cooling rack.
Notes
For extra flavor, sprinkle a pinch of flaky sea salt on top of the cookies before baking. Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
- Calories: 95
- Total Fat: 3.2g
- Saturated Fat: 2.1g
- Cholesterol: 8mg
- Sodium: 85mg
- Total Carbohydrates: 16.5g
- Dietary Fiber: 1.8g
- Total Sugars: 8.2g
- Added Sugars: 6.1g
- Protein: 2.1g
- Vitamin A: 89% DV