Description
These Pumpkin Oatmeal Cookies are a delightful treat, featuring pumpkin puree and white chocolate chips for a rich flavor. Perfect for gatherings and quick snacks!
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 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. Set aside.
- Using an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin and egg yolk, mixing well until combined.
- Gradually incorporate the flour mixture, mixing until fully combined. Stir in the white chocolate chips.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets.
- Bake for 14-16 minutes or until the cookies are lightly golden around the edges.
- Allow cookies to cool on the baking sheet for at least 2 minutes before transferring them to a cooling rack.
Notes
Cookies can be stored in an airtight container for up to 3 days.
For longer storage, freeze cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 173
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg