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Ingredients
- 3 cups quick cooking oats (I use gluten free oats)
- 1/2 cup brown sugar
- 1/2 cup milk
- 2 tablespoons butter
- 2 eggs
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice, optional
- 3/4 cup canned pumpkin
- 3/4 – 1 cup chocolate chips, optional
Preparation
Step 1
1.In a large bowl mix all ingredients together. (If using chocolate chips add those last)
2.Drop by the spoonful onto greased cookie sheet.
3.Bake at 350 for 9-10 minutes.
4.Let cool for a few minutes on cookie sheet than remove from pan to cooling rack.
5.Serve these warm or make ahead and freeze until ready to use. These also last in the fridge for a few days.
Makes 18-20 cookies.