Ingredients

• 1/2 cups light brown sugar, packed
• 3/4 cup (1 1/2 sticks) salted butter, softened
• 1 cup canned pumpkin puree
• 1 1/2 tsp. pure vanilla extract
• 2 large eggs
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 2 cups quick-cooking oats
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 1/2 cups chocolate morsels

Instructions

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. In the bowl of a stand mixer, beat together butter and brown sugar until light and fluffy.
3. Add eggs one at a time, mixing after each addition.
4. Pour in pumpkin puree and vanilla and mix to combine.
5. In a medium bowl, combine cinnamon, cloves, nutmeg, oats, flour, baking powder, and salt and whisk.
6. Gradually pour dry mixture into the stand mixture until a soft dough forms.
7. Fold in chocolate morsels and scoop cookie dough onto the prepared cookie sheet, leaving room for the cookies to spread.
8. Bake for 12 minutes, or until golden brown.
9. Transfer to a wire cooling rack and let cool before serving.?
10. ENJOY!