Oh joy, it’s fall!  I can make pumpkin everything without fear of being told to “shhhhhhhh!!!”  I’m so happy.  Speaking of which, this is so me:

So is this:

Eeeeeeeeee! Time for Pumpkin EVERYTHING, Halloween, Thanksgiving, and CHRISTMAS!

To celebrate, my kids and I made a quick batch of these oatmeal pumpkin cookies today.  Very good.  Very fall.

Enjoy.

Recipe adapted from Today’s Taste

Ingredients:
1 cup canned Libby’s pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup mini chocolate chips (or two cups regular)
1 cup of old fashioned oats (not quick oats)

Directions:
Preheat the oven to 350° and line a cookie sheet with parchment paper.

Add the pumpkin, sugar, oil, egg, and vanilla into a bowl.  Mix well.

Add the flour, baking powder, baking soda, salt, and cinnamon to the mixture, and stir until just combined.

Gently fold in the oats and chocolate chips.

Drop by spoonful onto prepared cookie sheet.  These don’t spread much.  Bake for 10-12 minutes until lightly brown (they should spring back to the touch.)

Enjoy!