Ingredients:
- 2/3 cup pumpkin puree
- 1 1/2 cups brown sugar, lightly packed
- 1/2 cup butter
- 1/2 cup white chocolate baking chips
- 2 tsp. pumpkin pie spice
- 4 cups quick oats
Directions:
- Using a paper towel, gently squeeze out extra moisture from the pumpkin; you will have roughly half to two-thirds of the pumpkin left after squeezing.
- Add the pumpkin to a large saucepot over medium heat along with sugar, butter, baking chips and pumpkin pie spice. Heat until mixture starts to simmer, about 5 to 8 minutes, stirring frequently. Remove from heat, add the oats and stir until fully coated.
- Drop cookie mixture by heaping tablespoons onto a lined baking sheet, and then refrigerate until set, about 20 to 30 minutes.
