Description
Soft and chewy oatmeal pumpkin cookies warmly spiced with cinnamon, nutmeg, and ginger, packed with hearty oats and creamy white chocolate chips for the perfect cozy treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 1/2 cups old fashioned rolled oats
- 1 1/4 cups all purpose flour
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup white chocolate chips
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in white chocolate chips gently.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12 to 15 minutes, until edges are lightly golden and centers remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough after adding the flour to keep cookies tender.
- For thicker cookies, chill the dough for 20 minutes before baking.
- Store in an airtight container for up to 4 days to maintain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg