Twisted Butter's Pumpkin Oatmeal Chocolate Chip Cookies

Chef Jane Johnson has created the perfect recipe for the fall and holiday season—Pumpkin Oatmeal Chocolate Chip Cookies! Using Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, these cookies will surely be a hit at any gathering.

• Ready In: 25 mins
• Yields: 24-36 cookies

Ingredients

• 1 1⁄2 cups  Twisted cinnamon honey and brown sugar butter
• 2  cups 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

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
3. 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.
4. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.