Soft Pumpkin Oatmeal Cookies (With White Chocolate)
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These perfectly soft Pumpkin Oatmeal Cookies are full of sweet white chocolate chips, tender oats, and plenty of pumpkin-tastic flavor! This fall update on a classic is easy to make and even easier to eat! Hide a few for yourself because these will go FAST!! Oatmeal pumpkin cookies are the ultimate addition to any autumnal dessert spread.
Pumpkin Oatmeal Cookies
I have to say, there’s something special about fall. The air is crisper, the leaves start to turn, and the holiday season is about to begin.
I also love easing back into the back-to-school routine with Munchkin.
Another thing I love about fall is the explosion of pumpkin-flavored everything!
I have a ton of pumpkin recipes up on the site… some faves include my 2 Ingredient Pumpkin Bread, a Pumpkin Milkshake, and this fun Pumpkin Roll Cake.
I’m adding to that list with these pumpkin oatmeal cookies with white chocolate chips! Trust me… they’re just as delicious as they sound!
Ingredient Notes and Substitutions
- Pumpkin Purée – Make sure to grab pumpkin purée, not pumpkin pie filling!!
Most filling brands will add sugar, spices, and other ingredients that just aren’t needed for your oatmeal pumpkin cookies. - Sugar – You’ll need both white and brown sugar! I love using brown sugar in cookies as it pretty much guarantees super soft and chewy results!
- Flour – All-purpose is best! It’s also the easiest to find. If you’re gluten-free, you could try subbing in your favorite GF option, but I haven’t tried it myself.
- Oats – Opt for quick oats instead of old-fashioned for your pumpkin white chocolate chip cookies. I explain why more in-depth below!
- White Chocolate Chips – I love the combination of white chocolate, pumpkins, and oats!
That said you could also use milk or dark chocolate chips in these pumpkin oatmeal cookies instead if you’d like. - Spices and Seasonings – A dash of ground cinnamon and pumpkin pie spice is all the extra flavor you’ll need!
Tips for Making Oatmeal Pumpkin Cookies
- No pumpkin pie spice? No problem!
You should be able to find this spice blend at your local supermarket. If you can’t (or don’t feel like running out to the store), you can easily whip up your own.
I definitely don’t recommend skipping it for this pumpkin white chocolate chip cookies recipe!
All you have to do is combine equal amounts of ground cinnamon, ground nutmeg, ground ginger, and ground allspice in a small bowl, and voila!
- Quick oats are your best bet.
Again, you really need to use quick oats instead of old-fashioned for your white chocolate chip pumpkin cookies.
They’ll give you the texture that you’re looking for, without the extra chewiness that comes along with old-fashioned oats.
I know what you’re thinking… you want your cookies to be chewy! But, there’s a fine line between a chewy cookie and a tough cookie. Quick oats are best. Trust me!
- Give your cookies a fun twist.
You could swap the chocolate for nuts like pecans, or use both for an even more uniquely fall flavor. Dried cranberries are another fun option!
You may also consider sprinkling a bit of sea salt on top of your pumpkin oatmeal cookies before baking. It’s a small add-on that tastes incredible!
Storing and Freezing Pumpkin White Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature for up to 5 days.
You can extend their shelf life by a few more days when you keep them in the fridge.
If you want to enjoy your white chocolate chip pumpkin cookies later, I recommend freezing the dough.
It can be frozen for up to 3 months when properly stored in an airtight container.
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- 2 Tablespoon Scoop – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Wire Rack – Great for cooling all kinds of baked goods.
Pumpkin Oatmeal Cookies FAQ
Overmixing the batter and overbaking are the most common reasons.
Mix the batter until just combined and keep a watchful eye on the oven as your oatmeal pumpkin cookies bake. You should get soft and chewy results every time!
Too many eggs are usually the culprit! That’s why I’m only using 1 large egg yolk for this pumpkin oatmeal cookies recipe. Anything more (or less) and the texture will be totally off.
If spreading is a real concern — although it shouldn’t happen too much if you follow my recipe closely — you can chill the cookie dough for about 30 minutes before baking.
This extra step allows the oats to soak in any excess moisture that causes the dough to spread as it bakes.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Pumpkin Recipes
Soft Pumpkin Oatmeal Cookies (With White Chocolate)
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup pumpkin puree, not pumpkin pie filling
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 cup quick oats
- 1 cup white chocolate chips, divided
- sea salt to garnish, optional
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a medium-sized mixing bowl, combine the melted butter, white sugar, and brown sugar. Add the pumpkin puree, egg yolk, and vanilla extract. Mix until well combined.
- Incorporate the Dry Ingredients: Stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice until the mixture forms a smooth cookie dough.
- Add Mix-ins: Fold in the quick oats and about 1/2 cup of the white chocolate chips.
- Form Cookie Dough Balls: Use a 2-tablespoon cookie scoop or a spoon to create cookie dough balls. Place them about 2 inches apart on the prepared baking sheet.
- Baking: Bake the cookies for 15 minutes or until the edges begin to brown.
- Top with Chocolate Chips: Remove the cookies from the oven and press extra white chocolate chips on top while they're still warm.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 8 minutes, then transfer them to a cooling rack.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally Published November 2023
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Hi! love all of you recipes! These cookies are amazing, however, I do believe the oven temp is written wrong.
Hi Kimberley,
It’s correct on the recipe! I have recently made these.
TSRI Team Member,
Devlyn