Description

These pumpkin oatmeal cookies offer a delightful blend of flavor with pumpkin puree and white chocolate, perfect for a comforting snack. They’re simple to make and ideal for sharing with friends and family, ensuring everyone enjoys a taste of fall in every bite.

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

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Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt, then set aside.
In an electric mixer bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Mix in the pumpkin puree and egg yolk until well combined.
Gradually add in the flour mixture and beat until fully incorporated. Stir in the white chocolate chips.
Drop 2-tablespoon scoops of dough onto the prepared baking sheets.
Bake for 14-16 minutes until the cookies are lightly golden around the edges but still soft in the center.
Let cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.

Notes

Cookies can be stored in an airtight container for up to 3 days.
For longer storage, freeze cookies for up to 2 months.
Ensure the pumpkin puree is thick and not too watery for the best texture.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg