Pumpkin Cinnamon Chip Oatmeal Cookies

• 1 stick Unsalted Butter, Melted And Cooled
• 1/2 cups Pumpkin Puree
• 1/4 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Quick Oats
• 1-1/2 cup Flour
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Ginger
• 1 pinch Ground Cloves
• 1 pinch Salt
• 1 cup Cinnamon Chips
• 2 cups White Chocolate Chips Or Candy Melts
• 1/4 cups Sprinkles (optional)

1. Preheat oven to 350u0b0F and line 2 cookie sheets with Silpat liners or parchment paper. Set aside.
2. In the bowl of your stand mixer, on low-medium speed, combine the melted butter, pumpkin puree, brown sugar and vanilla extract.
3. On low speed, mix in the oats, flour, spices and salt until combined. Slowly mix in the cinnamon chips.
4. Use a measuring tablespoon or small ice cream scoop to measure out the cookie dough onto the lined cookie sheets, placing them about 1 inch apart.
5. Bake the cookies at 350u0b0F until completely set, about 15-16 minutes, rotating the cookie sheets halfway through the bake time.
6. Remove cookie sheets from the oven, remove cookies from the pan and let them cool on wire racks until cool enough to touch.
7. While the cookies are cooling, melt the white chocolate. In a small microwavable bowl, microwave the white chocolate chips (or candy melts) for 30 second increments, stirring after every 30 seconds. Continue until most of the chocolate has melted. Then stir the chocolate until completely melted and smooth.
8. Dip each cookie halfway into the melted chocolate, then decorate with sprinkles, if using. Place the dipped cookies on parchment paper until completely set, then enjoy!

butter, pumpkin puree, ubc, vanilla, oats, flour, ground cinnamon, ground nutmeg, ubc, ground cloves, salt, cinnamon chips, white chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-cinnamon-chip-oatmeal-cookies/ (may not work)