Pumpkin Oatmeal Cookies
These Pumpkin Oatmeal Cookies are soft and chewy, packed with warm pumpkin spice and old-fashioned oats, and loaded with sweet white chocolate chips.
Servings: 24 Cookies
Print Recipe
Equipment
- Measuring cups and spoons
- 2 Sheet pans
- Parchment paper
- Medium mixing bowl
- Mixer and bowl
- Cookie scoop or large spoon
- Cooling rack
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 sheet pans with parchment paper.
- In a medium mixing bowl, combine the flour, oats, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream the butter, granulated sugar, and brown sugar in the mixer until light and fluffy, about 2 to 3 minutes.
- Mix in the pumpkin purée, egg, and vanilla extract.
- Slowly add the flour mixture to the butter mixture and mix just until combined.
- Stir in the white chocolate chips.
- Place the cookie dough in the refrigerator for at least 30 minutes to chill.
- Scoop heaping tablespoons of dough onto the prepared sheet pans, arranging the cookies about 2 inches apart.
- Bake for 12 to 14 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the sheet pan for 5 to 10 minutes before transferring them to a cooling rack to cool completely.
Notes
Do not skip the 30-minute chill time. Chilling the dough helps firm it before baking.
For longer storage, freeze in a freezer-safe airtight container or zip-top bag for up to 3 months.
If using homemade pumpkin purée, drain or blot away excess moisture if the purée is noticeably wetter than canned pumpkin.
Make sure you use pumpkin purée and not pumpkin pie filling.