Description

Enjoy the delightful taste of pumpkin oatmeal cookies, featuring pumpkin puree and white chocolate chips. This simple recipe is perfect for satisfying your sweet tooth or sharing with friends and family.

Ingredients

Scale

1 cup (124g) all-purpose flour
¾ cup (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 your oven to 350°F and prepare baking sheets with parchment paper.
In a bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt, then set aside.
In an electric mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Add in the pumpkin puree and egg yolk, mixing until well combined.
Gradually add the flour mixture, beating until everything is combined. Stir in the white chocolate chips.
Drop 2-tablespoon portions of the dough onto the prepared baking sheets.
Bake for 14-16 minutes or until the cookies are lightly golden at the edges and no longer shiny. Allow 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

Ensure the butter is softened for easier mixing.
Adjust baking time for desired cookie softness: shorter for softer cookies, longer for crunchy ones.
Freezing the cookies is a great option for longer storage.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg