First, make sure your butter is softened. This is crucial for achieving the perfect texture in your cookies. Softened butter mixes more evenly with the sugars, creating a smooth, creamy base for your dough. To soften butter, simply leave it out at room temperature for about 30 minutes before you start baking. If you’re in a hurry, you can cut the butter into small pieces and microwave it at 10-second intervals until it’s just soft.

In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Next, mix in the pumpkin puree until the mixture is well combined.

In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing on low speed to prevent flour from flying everywhere.

Once combined, stir in the quick oats and chocolate chips until evenly distributed.

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.