Description

These Pumpkin Oatmeal Cookies are a delightful treat with a wonderful blend of pumpkin, oats, and white chocolate. Perfect for anyone who loves easy, homemade desserts that are both flavorful and comforting.

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 your oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree and egg yolk to the mixture, then mix until well combined.
Gradually mix the flour mixture into the pumpkin mixture and stir in the white chocolate chips.
Drop 2-tablespoon scoops of dough onto the prepared baking sheets
Bake for 14-16 minutes, or until the edges are lightly golden and the tops are no longer glossy. Allow to cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.
Store cookies in an airtight container for up to 3 days, or freeze for up to 2 months.

Notes

Ensure your butter is softened for easier mixing.
For added texture, you can mix in some chopped nuts or dried fruits.
These cookies are best enjoyed fresh but can be stored for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg