Soft & Chewy Pumpkin Oatmeal Cookies (W/ White Chocolate)
Soft and chewy Pumpkin Oatmeal Cookies are perfect for the fall season! Full of sweet white chocolate chips, this recipe is a must-try!!
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.
Notes
These cookies can be stored at room temperature in an airtight container for up to 5 days.
If you have leftover cookie dough, it can be frozen in an airtight container for up to 3 months.
For a different twist, swap the white chocolate chips for pecans or add pecans on top for another delightful fall flavor.
To enhance the flavor, consider sprinkling a bit of sea salt on top before baking. It's a fun addition that tastes amazing!
To freeze the baked cookies: store in an airtight container (or ziptop freezer bag) for up to 2-3 months. Thaw them at room temperature before serving.
Substitute for pumpkin pie spice: mix equal amounts of ground cinnamon, ground nutmeg, ground ginger, and ground allspice. Use 1/4 teaspoon of the mixture for this recipe.
Nutrition
Serving: 1 | Calories: 154cal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 81mg | Sugar: 13g | Fiber: 1g | Calcium: 25mg | Iron: 1mg