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) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In an electric mixer, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Add the pumpkin puree and egg yolk to the mixture and mix well until combined.
- Gradually add the flour mixture to the wet ingredients and beat until fully incorporated. Stir in the white chocolate chips.
- Drop 2-tablespoon scoops of dough onto the prepared baking sheets, leaving space between each.
- Bake for 14-16 minutes or until the edges are lightly golden and the cookies are no longer glossy.
- Allow the cookies to cool on the baking sheet for at least 2 minutes before transferring to a cooling rack.
- Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
For extra flavor, consider adding chopped nuts or dried fruit to the cookie batter.
If you prefer softer cookies, slightly underbake them and let them set on the baking sheet.
These cookies are great for fall gatherings or as a snack anytime!
- Prep Time: N/A
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg