Description
These Pumpkin Oatmeal Cookies are a delightful treat packed with pumpkin puree and white chocolate chips. Perfect for any occasion, they provide a sweet and satisfying snack that is easy to prepare and wonderfully flavorful.
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 the oven to 350°F (175°C). 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 bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree and egg yolk; mix until well combined.
- Gradually stir in the flour mixture, then fold in the white chocolate chips.
- Drop tablespoons of dough onto the prepared baking sheets.
- Bake for 14-16 minutes or until cookies are lightly golden around the edges. Let cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
Ensure butter is softened for easier mixing.
For added texture, consider using old-fashioned oats instead of quick cooking oats.
These cookies can be frozen; just ensure they’re placed in a sealed container.
Nutrition
- Serving Size: 1 cookie
- Calories: 164
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg