Description
These Pumpkin Oatmeal Cookies are a delightful treat, combining the warm flavors of pumpkin and spices with creamy white chocolate. Simple to prepare and irresistible, they’re perfect for snack time or dessert!
Ingredients
Scale
- 1 cup (124g) all-purpose flour
- ¾ cups (67g) quick cooking oats
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ¾ cup (183g) pumpkin puree
- 1 ½ cups (255g) white chocolate chips
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
- In an electric mixer, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in pumpkin puree and egg yolk, mixing until well combined.
- Gradually add the flour mixture, beating until fully incorporated, then stir in white chocolate chips.
- Scoop out 2-tablespoon portions of dough and place them on the prepared baking sheets.
- Bake for 14 to 16 minutes, or until the edges turn lightly golden and the centers are no longer glossy.
- Let the cookies cool on the baking sheet for about 2 minutes before transferring them to a wire rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
These cookies can be made ahead and stored for future enjoyment.
Feel free to add nuts or raisins for extra texture and flavor.
Adjust the spices based on your personal preferences.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg