Pumpkin Oatmeal White Chocolate Chip Cookies
User Reviews
5
Pumpkin Oatmeal White Chocolate Chip Cookies
Description
In the Pumpkin Oatmeal White Chocolate Chip Cookies recipe, melted salted butter blends with white and brown sugars, vanilla, and pumpkin puree, creating a moist and flavorful base. Dry ingredients include all-purpose flour, cinnamon, salt, baking powder, baking soda, and old-fashioned oats, which are combined with the wet ingredients until just incorporated to maintain a tender crumb.
The dough is chilled to firm up, then scooped into large portions and flattened lightly before baking at 350°F for 8-10 minutes. The cookies develop a soft, cakey texture with visible oats and melted white chocolate chips that add sweetness and creaminess. Pressing additional chips onto the cookie tops immediately after baking enhances appearance and flavor.
These cookies offer a seasonal take on oatmeal cookies, leveraging pumpkin’s moisture and flavor to replace eggs while introducing a warm cinnamon note. They can be enjoyed as a snack or dessert during cooler months, pairing well with milk or tea.
Important preparation tips include not overmixing the dough to avoid toughness and pressing extra white chocolate chips post-baking, as baking them on top may cause excessive browning. This recipe treats pumpkin as the egg substitute, resulting in cakey but tender cookies.
Ingredients
- 1 cup butter melted, salted
- 1/2 cup sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 3 cups all-purpose flour spooned carefully into the measuring cup
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup old-fashioned oats
- 1 1/2 cups white chocolate chips plus more to top cookies with
Instructions
- Melt the butter in the microwave. Pour it into the bowl of a stand mixer (or a large bowl and use an electric mixer) and use the whisk attachment to combine in the sugar, brown sugar, vanilla, and pumpkin.
- In another medium bowl, add the flour (make sure you spoon and level it!), salt, baking powder, baking soda, cinnamon, and oats. Whisk to combine, then add to the wet ingredients. Stir until it is not quite combined, then add the white chocolate chips. Once all the flour is mixed in turn the mixer off, you don't want to overdo it. The dough will be pretty soft.
- Refrigerate the dough for at least a half hour, or longer.
- Preheat the oven to 350 F.
- Use a cookie scoop to make large balls of dough, at least 2 tablespoons each. Place them 2 inches apart on baking sheets that are lined with a silpat or parchment paper. Gently flatten each ball with the palm of your hand--not a lot, just enough to make it not so dome-y.
- Bake in the preheated oven for 8-10 minutes. The cookies will not appear done, but take them out anyway and immediately press some white chocolate chips on top of the cookies. Let them sit on the pan for 5 or 10 minutes. Then remove to a wire rack and let cool.
Notes
- Omitting eggs is intentional; pumpkin puree acts as an egg replacement, resulting in a cakey texture.
- After baking, press extra white chocolate chips onto the cookies to prevent browning and maintain creamy flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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