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Ingredients

4 cups all-purpose flour 2 cups old-fashioned oats 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 ½ 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

Nutrition Info

130.9 calories carbohydrate: 19.8 g cholesterol: 14.3 mg fat: 5.4 g fiber: 0.9 g protein: 1.5 g saturatedFat: 3.3 g servingSize: - sodium: 97 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 cookie sheets.
Combine flour, oats, baking soda, cinnamon, and salt in a bowl.
Cream butter in a large bowl with an electric mixer. Gradually add brown and white sugars, beat until light and fluffy. Mix in egg and vanilla extract until well combined. Add flour mixture in 3 batches, alternating with pumpkin, mixing well after each addition. Stir in chocolate chips.
Drop medium spoonfuls of dough 2 inches apart onto the prepared baking sheets and spread into pumpkin shapes.
Bake in the preheated oven until cookies are slightly firm and lightly browned, 20 to 25 minutes, do not overbake. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

64 cookies

The pumpkin in these cookies make them extra chewy and soft. I've been making them for about 20 years. They are wonderful for the fall.