“These are the lightest, fluffiest most melt-in-your-mouth cookies ever,” says Lauryn. “I love the texture from the oats, the sweetness from the chocolate chips, and added flavor from a mix of warm fall spices. I just can’t get enough.”

That’s some endorsement from a professional baker who is always up to her elbows in wonderful things to eat.

RECIPE: PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Ingredients For 2 Dozen Cookies

Light and fluffy pumpkin chip cookies. Photo courtesy BellaBaker.com.

 
*Do not substitute pumpkin pie filling, which is sweetened and seasoned.

1. PREHEAT oven to 350°F and lightly grease 2 baking sheets. In a medium bowl, whisk together the flour, old fashioned oats, cinnamon, nutmeg, ginger, baking soda, and salt; set aside.

2. BEAT together the butter, brown sugar and granulated sugar in a large mixing bowl, until light and fluffy. Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended. Blend in the dry mixture until just combined, being careful not to overmix. Switch to a rubber spatula and fold in chocolate chips.

3. SCOOP cookie mounds onto the prepared baking sheets, using a small ice cream/cookie scoop.

4. BAKE at 350°F for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.