Description
These Pumpkin Oatmeal Cookies combine the warm flavors of pumpkin and spices with creamy white chocolate chips, making them a tasty and cozy treat. Ideal for gatherings or a quick snack, they’re easy to make and full of flavor, promising to be a favorite for anyone who loves homemade desserts.
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 the oven to 350°F and line the baking sheets with parchment paper.
- In a bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set this mixture aside.
- In an electric mixer, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add the pumpkin puree and egg yolk to the mixture, and blend until well combined.
- Gradually mix in the flour mixture until fully incorporated, then fold in the white chocolate chips.
- Scoop out 2-tablespoon portions of dough onto the prepared baking sheets.
- Bake for 14-16 minutes or until the cookies are lightly golden around the edges and no longer glossy.
- Allow the cookies to cool on the baking sheet for at least 2 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container for up to 3 days.
Cookies can be frozen for up to 2 months for later enjoyment.
Adjust the spices according to personal preference for more flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg