Description
These Pumpkin Oatmeal Cookies with White Chocolate are soft, chewy, and packed with warm fall flavors. Made with pumpkin puree, quick oats, and a blend of spices, these cookies are perfectly sweetened with both white and brown sugar and finished with white chocolate chips for a creamy contrast. Ideal for a cozy seasonal treat.
Ingredients
Wet 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
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
Add-ins
- 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 (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix the Wet Ingredients: In a medium-sized mixing bowl, combine the melted unsalted butter with white granulated sugar and light brown sugar. Stir in the pumpkin puree, egg yolk, and vanilla extract until the mixture is smooth and well combined.
- Incorporate the Dry Ingredients: Gradually add the all-purpose flour, baking soda, table salt, ground cinnamon, and pumpkin pie spice to the wet mixture. Stir gently until a smooth cookie dough forms without overmixing.
- Add Mix-ins: Fold in the quick oats and approximately half of the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Form Cookie Dough Balls: Using a 2-tablespoon cookie scoop or spoon, portion the dough into balls and place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Baking: Bake the cookies in the preheated oven for 15 minutes, or until the edges start to brown slightly, indicating they are done but still soft inside.
- Top with Chocolate Chips: Once removed from the oven, immediately press the remaining white chocolate chips onto the tops of the warm cookies to create a visually appealing finish and extra creamy flavor.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 8 minutes to set and finish cooking, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not substitute pumpkin pie filling for pumpkin puree as it contains added sugars and spices that will alter the taste.
- Using quick oats ensures a chewy texture; steel-cut or old-fashioned oats will change the consistency.
- If white chocolate chips are unavailable, you may substitute with semi-sweet or milk chocolate chips.
- Optionally sprinkle sea salt on top for a contrast of sweet and salty flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
