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 your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt; set aside.
- In an electric mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree and egg yolk, mixing thoroughly until combined.
- Gradually incorporate the flour mixture until well combined. Fold in the white chocolate chips.
- Using a 2-tablespoon scoop, drop dough onto the prepared baking sheets.
- Bake for 14-16 minutes until the cookies are lightly golden around the edges and no longer glossy. Let 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
Ensure your butter is softened for easy mixing and a better cookie texture.
If you prefer, you can substitute white chocolate chips with nuts or dark chocolate chips.
For extra flavor, consider adding a pinch of nutmeg or ginger to the cookie dough.
- Prep Time: N/A
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 156
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg