Ingredients
1 1/2 cups Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, softened
2 cups packed brown sugar
1 cup white sugar
1 (15 ounce) can pumpkin puree
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips
Preparation
Preheat oven to 375 degrees F (190 degrees C). Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
