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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 pumpkin cookie favorites!

White Chocolate Chip Pumpkin Oatmeal Cookies

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

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 dozen (or more)
Author Maggie @ The Love Nerds

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 and prep your 2 baking sheets by lining them with parchment paper.
  2. In a medium bowl, mix together flour, oats, baking powder, baking soda, salt, cinnamon, pumpkin spice, and nutmeg. Set aside.
  3. 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.
  4. 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.

  5. 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.

  6. Bake for 10-12 minutes, or until the edges become a light, golden brown.
  7. Cool on baking sheet for 2 to 3 minutes and move to a wire rack to cool completely.