1½ c. Twisted Butter’s Cinnamon, Honey & Brown Sugar butter, softened
2 c. packed brown sugar
1 c. white sugar
1 (15-oz) can pumpkin puree
1 egg
1 tsp. vanilla extract
4 c. all-purpose flour
2 c. quick-cooking oats
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 c. miniature chocolate chips


Preheat oven to 375° F. Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg and vanilla extract. Beat until smooth. Mix flour, oats, cinnamon, baking soda, baking powder and salt in a separate bowl. Stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.