Description

These Pumpkin Oatmeal Cookies are a delightful blend of warm spices, creamy pumpkin, and sweet chocolate. Easy to prepare, they are perfect for snacks or desserts, sure to please anyone looking for homemade treats.

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

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt.
In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree and egg yolk, mixing until well combined.
Gradually add the flour mixture and mix until thoroughly incorporated, then stir in the white chocolate chips.
Using a 2-tablespoon scoop, drop cookie dough onto the prepared baking sheets.
Bake for 14-16 minutes or until the edges are lightly golden and the tops are no longer glossy. Allow cooling on the baking sheet for 2 minutes before transferring to a cooling rack.
Store the cookies in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

For best results, ensure the butter is softened at room temperature before mixing.
Experiment with different add-ins like nuts or dried fruit for variety.
Cooling the cookies on the baking sheet helps them maintain their shape.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 10g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg