Dry Ingredients: In a bowl, mix together the flour, baking soda, cinnamon, nutmeg, salt, and oats. Set aside.
Wet Ingredients: In another bowl, combine the brown sugar, granulated sugar, pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth.
Combine: Gradually add the dry ingredients to the wet mixture. Stir until everything is well combined. If you like, fold in the chocolate chips and nuts.
Scoop: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a spoon to drop rounded tablespoons of dough onto the sheet, leaving space between each cookie.
Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are golden brown.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approximately 150 kcal per cookie | Servings: About 24 cookies
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