Pumpkin White Chocolate Oatmeal Cookies
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Pumpkin White Chocolate Oatmeal Cookies! These soft, thick and chewy pumpkin spiced oatmeal cookies are boasting the divine fall flavors of delightful pumpkin, cinnamon and nutmeg! We added white chocolate chips and dried cherries here and there, for a delicious twist of flavors and textures.
You’ll love the way the pumpkin spice and white chocolate really amp up these pumpkin oatmeal cookies. More Pumpkin? Pumpkin Magic Custard Cake, 3 Yummy Pumpkin Muffins, and these Awesome Chocolate Chip Pumpkin Cookies, and these Pumpkin Snickerdoodles will get you started!
Why We Love These Pumpkin White Chocolate Oatmeal Cookies
If you’re like us, we love the warm, sweet, and spicy flavor of pumpkin combined with rich white chocolate, that’s why we love this recipe for Pumpkin White Chocolate Oatmeal Cookies.
These chewy pumpkin chocolate chip cookies are moist, flavorful, and simple to make. The perfect balance between pumpkin and white chocolate make them irresistible! Not only do they taste amazing, but they are also a healthy snack when it comes to cookies.
With this cookie recipe, you and your family will be able to savor the irresistible combination of pumpkin, white chocolate, and oatmeal, all packed into one delicious treat. Plus, each cookie contains vitamins, protein, minerals, and antioxidants from the various ingredients – something you don’t get with other store-bought cookies. You can never go wrong with homemade!
We made these cookies 1/4 cup
Ingredients You Need for Pumpkin White Chocolate Oatmeal Cookies
- all-purpose flour
- quick cooking oats
- baking soda
- pumpkin pie spice
- cinnamon
- salt
- unsalted butter cold, cubed
- brown sugar
- granulated sugar
- pumpkin puree
- egg yolk
- vanilla extract
- white chocolate chips, or use semi-sweet, butterscotch, peanut butter or dark chocolate for choices of chips.
- Optional: dried cherries or cranberries, can also use raisins, craisins and nuts if you want!
How to Make Pumpkin White Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- In a medium bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Using a small or large ice cream or cookie scoop scoop or heaping tablespoon, drop the cookie dough balls onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Add chocolate chips or add-ins on top if desired. Press down cookies slightly. Bake 13-15 minutes.
- Let the cookies cool for 5-10 minutes on the baking sheets, then transfer the cookies to wire rack to cool completely.
- Makes 18 -30 cookies depending on size.
Baking Tips
- Flour Tips: Don’t over-mix cookie batter especially after the flour is added and add it gradually.
- Make sure your baking soda is not expired.
- If you don’t have pumpkin spice, just use 2 teaspoons of cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger and ⅛ teaspoon cloves, or just use 2 teaspoons of cinnamon to get some spice going on!
- Bake 13-15 minutes for soft, moist cookie texture. In my opinion, this is the best texture for these big cookies.
- Remember, if cookies appear too jiggly, bake them a little longer. The cookies will continue baking and setting up for a few minutes, once you remove them from the oven. Allow for that extra time before transferring them to a baking rack or the cookies will break apart.
- Since these cookies have pumpkin in them, these cookies will retain more moisture than regular oatmeal cookies. So you also do not want to under-bake these too much, but keep in mind not to overbake them too much either.
Storing Pumpkin White Chocolate Chip Oatmeal Cookies
- I prefer to store these cookies in a zip-lock or sealed container in fridge. They will stay fresher and longer up to 4-5 days.
- Just eat them right out of the fridge or warm them in the microwave for 10-12 seconds for a dreamy, warm cookie like it’s right out of oven, oozing with melty white chocolate and all the scents of fall. Dip them in some milk or enjoy with a hot cup of coffee.
Pumpkin White Chocolate Oatmeal Cookies are the perfect pick-me-up snack to indulge in throughout the day. It is easy to whip up a batch in a snap, and you can tailor the recipe with different variations for a unique treat.
Best of all, the cookies are made with ingredients that provide a nutritional boost, so you can feel good about your indulgence. Not to mention, the wonderful pumpkin spice aroma that will fill your home as you bake will be an added bonus.
These Pumpkin Oatmeal White Chocolate Cookies are calling your name! Now all you have to do is make it happen! You won’t want to miss out on these delicious fall cookies!
More Pumpkin Recipes!
- Pumpkin Chocolate Chip Bars
- The Perfect Cheesecake Experience
- Super Soft Jumbo Pumpkin Chocolate Chip Cookies
- Best Pumpkin Pecan Coffee Cake
- Eggless Soft Batch Pumpkin Chocolate Chip Cookies
- Chocolate Chip Pumpkin Bars
- 25 Yummy Fall Desserts
- Cinnamon Pumpkin Rolls with Cream Cheese Frosting
- Cutest Decorated Pumpkin Patch Chocolate Cupcakes
Pumpkin White Chocolate Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cups quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice add an extra teaspoon if you like extra spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- ½ cup pumpkin puree
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips Add more to the tops of cookies for more decorative touch. If you want more cookie and not as much chocolate decrease chocolate chips. Use semi-sweet, butterscotch, peanut butter or dark chocolate for choices of chips.
- ¾ cup dried cherries or cranberries place on top of cookies, pressing gently into dough. Can also use raisins, craisins and nuts if you want!
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- Whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Add chocolate chips or add-ins on top if desired. Press down cookies slightly. Bake 13-15 minutes.
- Let the cookies cool for 5-10 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
Notes
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
- Make sure your baking soda is not expired.
- If you don't have pumpkin spice, just use 2 teaspoons of cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/8 teaspoon cloves, or just use 2 teaspoons of cinnamon to get some spice going on! 🙂
Aww thank you so much! So sweet of you!! xo
These cookies look absolutely amazing! The pumpkin season is almost here and I wanna make every pumpkin recipe possible. Your cookies recipe is one of them 🙂 I love it! Greetings from https://www.cookhomey.com/ 🙂