Ingredients

• ½ cup pumpkin puree
• 1 large egg
• ⅓ cup avocado oil, or melted butter or another neutral tasting oil
• ½ cup light brown sugar, or coconut sugar
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¾ cup rolled oats
• ¾ cup all-purpose flour
• ½ cup mini chocolate chips, plus extra for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, egg, oil, brown sugar, and vanilla extract until smooth and fully combined.
3. Add the baking soda, baking powder, salt, cinnamon, and nutmeg, then whisk again to evenly distribute the spices.
4. Stir in the flour and rolled oats using a rubber spatula or large spoon. When the flour is nearly incorporated, fold in the mini chocolate chips.
5. Scoop the dough into portions of about ¼ cup each and arrange them on the prepared baking sheet. Gently flatten each mound into a cookie shape, then press a few extra chocolate chips onto the tops if desired.
6. Bake for 12–14 minutes, or until the cookies are set and the edges are just beginning to turn golden.
7. Let the cookies cool on the baking sheet before serving.

Storage

• Store the cooled cookies in an airtight container in the refrigerator for up to 3 days.
• For longer storage, wrap each cookie individually and freeze for up to 3 months.