Pumpkin Oatmeal Chocolate Chunk Cookies

¾ cup soft butter
½ cup pumpkin paste (made by removing extra moisture from pumpkin puree)
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cup quick oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoons cinnamon
2 teaspoons pumpkin pie spice
1 ½ cups semi-sweet chocolate chunks

Place ½ cup pumpkin puree into a stack of several paper towels. Wring out extra moisture creating a pumpkin paste. Repeat until you have ½ cup of pumpkin paste. (Different brands of puree have different moisture content.) Cream butter, pumpkin paste, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t over-mix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in chocolate chunks. Scoop out approximately 24 1.5” balls of dough.  Gently roll and flatten slightly. Place dough balls onto parchment lined baking sheet.  Bake at 375 degrees for 10+ min.
Let set. Share.