Pumpkin Chocolate Chip Oatmeal Cookies

Chocolate Chip Peanut Butter  Pumpkin Cookies

Yield: about 15 cookies / Total Time: 20 minutes

Ingredients

• 1/2 cup crunchy peanut butter (I used natural–no sugar added)
• 1/2 cup canned pumpkin
• 1 tbsp vanilla extract
• 1 cup rolled Gluten Free oats (or regular oats)
• 1/2 tsp baking soda
• 1/2 cup semi-sweet chocolate chips (I used dark chocolate chips)

Preheat oven to 350º.

In a medium sized bowl, stir peanut butter, pumpkin, and vanilla until thoroughly combined.

Add oats and baking soda mix until fully incorporated.

Fold in chocolate chips, making sure they are evenly distributed through dough.

Using a medium cookie scoop or rounded tablespoon fulls, drop dough onto a lined cookie sheet. Using your fingers, gently flatten the dough rounds.

Bake for 10-12 minutes. Cool on the sheet for a few minutes before transferring to a rack to cool completely