Combine the perfect fall flavors of pumpkin, oatmeal, nutmeg, and cinnamon into delicious White Chocolate Chip Pumpkin Oatmeal Cookies that are so addicting you will want them with your coffee in the morning! It will be one of your new fall cookie favorites!
Delicious White Chocolate Chip Pumpkin Oatmeal Cookies You’ll Even Want for Breakfast!
I grew up in a pumpkin free house. Pumpkins were meant for carving but definitely not for eating. It wasn’t until I sat in a Starbucks after school one day my junior year of high school that I had my first bite of pumpkin, and my life was changed forever! Alright, so a little dramatic but that is how much I love pumpkin. It has such a rich flavor and pairs so well with all of my favorite spices: cinnamon, clove, all spice, and nutmeg. Pumpkin is definitely a fave in our house and with our toddler, especially my Spice Glazed Pumpkin Scones, Pumpkin Snickerdoodles and these White Chocolate Chip Pumpkin Oatmeal Cookies.
So the name is a bit of a mouthful, but they are so delicious and healthier than many of my baking recipes with less butter and sugar than most fall cookie recipes. Especially oatmeal cookies which tend to require more butter than other types of cookie. You would think the oatmeal would make it better for you, but I just always feel guilty eating them. Not with this recipe. The entire batch only has 2 tablespoons of butter. That’s it!
The canned pumpkin (not pumpkin pie filling!) is what works to make these pumpkin oatmeal cookies super moist, so the rest of the stick of butter can stay in the fridge and off the waistline. Now, of course, if I was trying to be super health conscious, I would also take out the white chocolate chips, but truth be told I just love them too much!
I may or may not even enjoy these pumpkin cookies alongside my coffee or chai in the morning for breakfast. If I did and I’m not admitting anything, I might have also learned that microwaving these cookies for 10 seconds make them all warm and gooey again like they are straight from the oven. I might have also learned that they pair really well with my chai k-cup with a dash of pumpkin coffee creamer. 😉
Okay, so yes I had one for breakfast two mornings in a row, but they really are that good! I promise!
YOU MIGHT ALSO ENJOY THESE OTHER PUMPKIN RECIPES:
- Pull Apart Pumpkin Cinnamon Roll Muffins
- Pumpkin Cream Cheese Muffins
- Easy Pumpkin Butter <— Perfect for baking!
- Pumpkin Bread with Cinnamon Sugar Streusel
- Pumpkin Cornbread
Time to Bake these Tasty Pumpkin Oatmeal Cookies with Optional White Chocolate Chips and Pecans!
Combine the perfect fall flavors of pumpkin, oatmeal, nutmeg, and cinnamon into delicious White Chocolate Chip Pumpkin Oatmeal Cookies that are so addicting you will want them with your coffee in the morning! Plus with only a couple tablespoons of butter and less sugar, you won't feel guilty for it! f
- 1 cup all purpose flour
- 2 cups traditional oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 teaspoons pumpkin pie spice
- 1/8 teaspoon nutmeg
- 2 tablespoons unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 7 tablespoons canned pumpkin
- 2 teaspoons vanilla extract
- 1/2 - 1 cup white chocolate chips (optional)
- 1/2 cup finely chopped pecans (optional)
- Preheat oven to 350 and prep your 2 baking sheets by lining them with parchment paper.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugars (by hand or with a hand mixer). Add the egg, pumpkin, and vanilla and mix until smooth.
Add the flour and oats mixture a little at a time into the large bowl and stir by hand until well combined. Then, add the option white chocolate chips and pecans and stir.
Use 1 tablespoon of dough to make each cookie and drop onto the prepped baking sheets about 2 inches apart. I measured and dropped messily onto the sheet, moving quickly. Then, before baking, I went back and slightly shaped the cookies into more round cookie form.
- Bake for 10-12 minutes, or until the edges become a light, golden brown.
- Cool on baking sheet for 2 to 3 minutes and move to a wire rack to cool completely.