It’s that time of year where pumpkins are on the brain.  While whipping up your traditional fall favorites, you need to make time for these cookies.  It’s a perfect way to use that leftover pumpkin puree.  Soft and chewy with a hint of pumpkin, these goodies are like eating a piece of fall.  Feel free to add some pecans or walnuts.  The cookie monsters in my house approved this addition to our fall dessert assortment.  Taste the fall!- Amanda

Pumpkin Chocolate Chip Oatmeal Cookies

1 cup all purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t pumpkin pie spice
1/4 cup butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/4 cup pumpkin puree
1 t vanilla extract
2 cups quick cooking oatmeal
1 cup semi-sweet chocolate chips

In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
With mixer, cream together the butter and the sugars until fluffy. Beat in the egg, followed by the pumpkin puree and the vanilla extract. Stir in the flour mixture and the oatmeal until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop rounded tablespoonfuls of the dough onto the baking sheet lined with parchment paper.
Bake at 350 degrees for about 11-13 min. Cookies will be lightly browned at the edges when done. Don’t over-bake or they can dry out.
Allow cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.

Makes about 2 dozen