Ingredients

• ½ cup (1 stick) unsalted butter
• ½ cup milk (dairy or plant-based)
• 2 cups quick-cooking oats (gluten-free if needed)
• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup cocoa powder (unsweetened)
• ½ cup canned pumpkin puree (unsweetened)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch of salt

Instructions

1. In a saucepan over medium heat, combine butter, milk, sugars, cocoa powder, pumpkin puree, vanilla, pumpkin pie spice, and salt.
2. Bring to a rolling boil and cook exactly 1 minute, stirring constantly.
3. Remove from heat. Stir in oats until fully coated.
4. Drop by tablespoonfuls onto parchment paper or a silicone mat (work quickly before mixture sets).
5. Let cool 15–20 minutes until firm.

✨ These are soft, chewy, and full of fall flavor—perfect for holiday baking or lunchbox treats!

💡 Make ahead: Store in an airtight container at room temp for up to 1 week or freeze for longer.

PREP TIME & NUTRITION :
Prep Time : 5 mins , Cook Time : 5 mins , Total Time : 30 mins , Servings : 18 cookies , Calories : 90 per cookie , Net Carbs: 12g , Fats: 4g , Protein: 2g