Description
These Pumpkin Oatmeal Cookies are a delicious blend of pumpkin puree and spices, complemented by white chocolate chips. Simple to prepare, they make the perfect cozy treat for any occasion, sure to satisfy your sweet tooth!
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 (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Using an electric mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the pumpkin puree and egg yolk to the mixture, and mix until well combined.
- Gradually add the flour mixture to the wet ingredients and mix until everything is well incorporated. Stir in the white chocolate chips.
- Scoop out 2-tablespoon portions of dough and place them 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 them to cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.
- Store the cookies in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
For a chewy texture, be careful not to overbake the cookies.
You can substitute white chocolate chips with your favorite chocolate or nuts if desired.
Ensure that your ingredients, especially the butter, are at room temperature for the best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg