These Pumpkin Oatmeal White Chocolate Chip Cookies are soft, chewy and pretty dang amazing! Oatmeal, pumpkin, white chocolate chips, pumpkin pie spice all make for a delicious cookie!
I feel like I have completely been slacking in posting pumpkin recipes this fall baking season which might make some of you really happy, but it makes me sad! So today I’m sharing the most delicious pumpkin oatmeal white chocolate chip cookies you might ever eat!
When you hear “pumpkin cookies” you might automatically think thick and cakey, right? These pumpkin oatmeal white chocolate chips cookies are completely the opposite. They’re soft, perfectly chewy and absolutely fantastic.
Don’t get me wrong, I love the traditional cakey pumpkin chocolate chip cookies, but sometimes you just gotta shake things up a bit!
These cookies are the perfect fall cookie! If you’ve been wanting a change of pace from the classic thick, soft and cakey pumpkin chocolate chip cookie, then you need to make these cookies ASAP!
Just like peanut butter and chocolate go together, I think pumpkin and chocolate chips go together and are definitely a winning combination! Instead of semi sweet or milk chocolate chips, white chocolate chips make an appearance in these cookies and they are also a perfect combination.
If you have a thing against white chocolate chips, then you should get over it because you’re missing out (lol)! Seriously though, feel free to use milk or semi sweet chocolate chips.
NO EGGS IN THESE COOKIES?
Yep you got it, there are no eggs in this recipe because the pumpkin acts as the egg in these cookies. These cookies are meant to be chewy and if you added an egg along with the pumpkin puree, they would be cakey. And we DO NOT want cakey this time!
These cookies are incredibly simple to make. There’s no chilling, rolling or any kind of “ing” the dough. These cookies are freezer-friendly so throw some in the freezer to sneak later on because they’re fantastic frozen.
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Pumpkin Oatmeal White Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 16 to 18 cookies 1x
Ingredients
- 1/2 cup butter, softened
- 1 cup brown brown sugar
- 1/4 cup white sugar
- 1 teaspoon vanilla
- 1/2 cup pumpkin purée
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2/3 cup old fashioned oats
- 1 1/2 cups flour
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°. Line your cookie sheet with parchment paper.
- In the bowl of a stand mixer (or a large bowl using a hand mixer), cream the butter and sugars together until combined. Add the vanilla and pumpkin puree and mix until smooth.
- Add the flour, salt, soda, pumpkin pie spice and cinnamon and mix on low until combined. Stir in the white chocolate chips and mix just until combined.
- Use a cookie scoop and scoop about 2 tablespoons of dough and place them two inches apart on prepared cookie sheet. Bake for 9 to 12 minutes or until just golden brown on the edges. (The cookies may still look slightly under baked, but still take them out and press a few more white chocolate chips on top if desired.) Let them sit on the pan for 5 minutes.
- Cool slightly then move to a cooling rack.
- Prep Time: 5 mins
- Cook Time: 10 mins
Recipe Source: Adapted slightly from Baked in AZ
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