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Chewy Pumpkin Oatmeal White Chocolate Cookies

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These chewy pumpkin oatmeal cookies with white chocolate are the perfect fall treat. They are quick, easy, and made with simple ingredients, delivering a perfect bend and tender edges with a flavor that actually tastes like fall.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ cups (135g) rolled oats (old-fashioned)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (blotted)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180g) white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Blot the pumpkin puree: Spread ½ cup pumpkin puree on a plate lined with a paper towel. Place another paper towel on top and press gently to absorb excess moisture. Let sit for 5 minutes.
  3. In a medium bowl, whisk together flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  4. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down sides.
  5. Beat in egg and vanilla extract until combined. Add blotted pumpkin puree and mix on low until just incorporated (mixture may look curdled).
  6. Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Do not overmix.
  7. Fold in white chocolate chips with a rubber spatula until evenly distributed.
  8. Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart. Makes about 24 cookies.
  9. Bake for 10-12 minutes, until edges are set and lightly golden. Centers will still look slightly soft.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin puree is key to chewy cookies. Use room temperature ingredients. For even chewier cookies, chill the dough for 30 minutes before baking. Bake one sheet at a time for even results.

Nutrition

Keywords: pumpkin cookies, oatmeal cookies, white chocolate cookies, fall cookies, chewy cookies, easy cookie recipe

Find it online: https://goldensimmer.com/chewy-pumpkin-oatmeal-white-chocolate-cookies-best-easy-recipe/