From HERSHEY’S

Makes 36 cookies

Nothing says fall quite like a pumpkin dessert, and this Pumpkin Oatmeal Cookies recipe is a must-taste…pair it with a mug of hot apple cider for a cozy night by the fireplace.

INGREDIENTS

1 1/3 cups oats, regular rolled

1 cup granulated sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1 egg
10 tablespoons butter, melted

1/4 cup canned pumpkin

1 1/3 HERSHEY’S Cream Cheese Flavored Chips (8oz. pkg.), divided 

1/2 teaspoon vegetable oil

DIRECTIONS

1.Heat oven to 350 degrees. Line cookie sheet with parchment paper or lightly grease.

2.Stir together oats, sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice in large bowl. Add egg, melted butter, and pumpkin; blend well. Stir in 2/3 cup chips. Drop by rounded tablespoons onto prepared cookie sheet.

3.Bake 10 to 12 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4.Place remaining 2/3 cup chips and vegetable oil in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Drizzle over cookies; allow to firm.

Find this recipe and more holiday treats at hersheyland.com