PUMPKIN SPICE OATMEAL COOKIES RECIPES

Steps:

• Preheat oven to 350°F, line a baking sheet with parchment paper. In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes. Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined. Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats and pumpkin pie spice. Scoop out dough with a large cookie scoop and place on the parchment lined baking sheets about 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool. Allow to set for4-5 minutes before transferring to a cooling rack. Once completely cooled, store in a large zip lock bag on the counter.

Steps:

• 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.