Full of pumpkin and oatmeal, these Chocolate Chip Cookies are chewy and taste like all of the best things about fall!
In a large bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves, salt, and oats. Set aside
Scoop about 1 1/2 tablespoons dough (I use a medium cookie scoop) and place onto the prepared pan and flatten slightly.
Canned pumpkin is really soft and has a lot of water, it’s one of the things that makes pumpkin treats so moist, but all of the liquid is the enemy of a chewy cookie. So it is important that we remove some of the liquid from the pumpkin before adding to the recipe:
1. Measure out 3/4 cup pumpkin puree
2. Line a small bowl with a couple of layers of paper towels. Place pumpkin into the paper towel-lined bowl and cover with another layer of paper towels and squeeze out the excess water.
You can sub the ginger, nutmeg, allspice, and cloves with 2 teaspoons pumpkin pie spice.
Based on this recipe.