These Pumpkin Oatmeal White Chocolate Chip Cookies are perfectly chewy and packed with pumpkin flavor. They’re so good, you can’t eat just one!
So….our school year is officially underway. And I must say, I’m not sad about it! I know there are all kinds of different emotions flying around when it comes to this time of year, but from my perspective, it’s exactly what needed to happen.
Sure, there’s a little more chaos in the morning. And true, I have to drive Nora to and from school. And of course, there’s that little thing called homework that we now have to take care of. BUT. My kids are occupied for several hours each day. Which is nothing short of amazing. I feel like I can breathe again!
Why? Because the pressure is off of me to fill their days. And someone else is now telling them to read! Also? They get to see their friends daily….without me having to do a thing. Seriously. I love school.
And….it means that now I have more time for things like baking! Which is perfect…because nothing beats fall flavors. Pumpkin and cinnamon and nutmeg and cloves….I’m ready for it! And I hope you are too, because you’re about to get bombarded. Starting with these oh-so-delicious Pumpkin Oatmeal White Chocolate Chip Cookies.
I’m pretty excited about these bad boys because they’re spot on! Granted, I spent all of last Friday night tweaking the recipe, but the end result is nothing short of perfection. They’re soft and chewy without being cake-like, and they’re packed with pumpkin and spice and everything nice! Aka oatmeal and white chocolate chips. Honestly, I could eat them for breakfast. And now that the kids are back in school, I just might! (pssst: you should, too!)
Pumpkin Oatmeal White Chocolate Chip Cookies
- 1 c. 2 sticks salted butter
- 1 c. brown sugar
- 1 c. white sugar
- 2 tsp. pumpkin pie spice
- 1 c. pumpkin puree
- 1 egg yolk
- 1 1/2 c. flour
- 1/2 tsp. baking powder
- 2 1/2 c. quick oats
- 1 c. white chocolate chips
- Combine butter, sugars, and pumpkin pie spice in a medium mixing bowl and beat with an electric mixer until creamy.
- Add pumpkin and egg yolk and beat until smooth.
- Mix in flour and baking powder and beat on low speed until combined; stir in oats and white chocolate chips.
- Drop dough by 1/8 cup (2 Tbsp) 2 inches apart on ungreased cookie sheet (*cookies are easiest to remove if sheets are lined with parchment paper.)
- Bake at 350 degrees 16-20 minutes or until edges are golden brown.
- Cool on cookie sheet 10 minutes; remove to a wire rack to cool completely.