Pumpkin is good anytime of year…why not! I found this recipe online a few years ago and I have made my own variation of it over the years. Adding oats into this cookie makes it more hardy and less cakey. I don’t know about you but I like my cake cakey and my cookie more sweet and hardy. The oats also help the cookie keep its shape. Add “good” semi sweet chocolate chips with “good” milk chocolate chips for a better flavor. Omit the walnuts if you don’t like or if you are allergic.
Preheat oven to 325 degrees.
In a mixing bowl, cream butter and sugars until fluffy. Add egg, vanilla extract, and pumpkin puree.
In a separate bowl, combine all dry ingredients. Add dry mix gradually into wet mix.
Add chocolate chips and walnuts into batter.
Let batter rest for 5 mins.
Once batter is rested, scoop out portions using a 1 1/2 inch cookie scoop. Line them on a cookie sheet about 2 inches apart.
Make sure to bake cookies on parchment paper or a silicone pad.
Bake for 12-15 minutes or until bottom of the cookie is a light brown.
Let cookies rest for 5 minutes and enjoy!