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Pumpkin Oatmeal Cookies Recipe

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3.8 from 54 reviews

Deliciously soft and flavorful Pumpkin Oatmeal Cookies combine the warm spices of pumpkin pie with hearty oats and sweet white chocolate chips to create a perfect autumn treat. These cookies are easy to make, featuring a tender texture and a comforting blend of flavors in every bite.

Ingredients

Dry Ingredients

  • 1 cup (124g) all-purpose flour
  • ¾ cup (67g) quick cooking oats
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 1 ½ cups (255g) white chocolate chips

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, quick cooking oats, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. Set this mixture aside.
  3. Cream butter and sugars: In the bowl of an electric mixer, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes on medium speed.
  4. Add pumpkin and egg yolk: To the creamed butter and sugar, add the pumpkin puree and the egg yolk. Mix well until fully incorporated.
  5. Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients in the mixer and beat until everything is well combined, taking care not to overmix.
  6. Add white chocolate chips: Fold in the white chocolate chips gently using a spatula, ensuring they are evenly distributed throughout the dough.
  7. Portion dough and bake: Using a 2-tablespoon scoop or spoon, drop portions of cookie dough onto the prepared baking sheets, spacing them appropriately to allow spreading. Bake in the preheated oven for 14-16 minutes or until the cookies are lightly golden around the edges and the tops are no longer glossy.
  8. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for at least 2 minutes before transferring them to a wire rack to cool completely.
  9. Store or freeze: Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months for longer storage.

Notes

  • Make sure your butter is softened to room temperature for easier creaming and better texture.
  • If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and cloves.
  • Quick cooking oats work best for texture, but old-fashioned oats can be used with a slightly chewier result.
  • For a dairy-free version, substitute butter with coconut oil and white chocolate chips with a suitable vegan alternative.
  • Do not overbake; remove cookies once edges are golden for a soft center.
  • Cookie dough can be refrigerated for up to 24 hours before baking if you want thicker cookies.

Find it online: https://recipethrive.com/pumpkin-oatmeal-cookies-recipe/