These soft, thick and chewy pumpkin spiced oatmeal cookies are boasting the divine fall flavors of delightful pumpkin, cinnamon and nutmeg! We added white chocolate chips and dried cherries here and there, for a delicious twist of flavors and textures. These cookies are really amped up on the pumpkin spice and the white chocolate just really goes well with it all! Super yummy!
I prefer to store these cookies in a zip-lock or sealed container in fridge. They will stay fresher and longer up to 4-5 days. Just eat them right out of the fridge or warm them in the microwave for 10-12 seconds for a dreamy, warm cookie like it's right out of oven, oozing with melty white chocolate and all the scents of fall. Dip them in some milk or enjoy with a hot cup of coffee.
Bake 13-15 minutes for soft, moist cookie texture. In my opinion, this is the best texture for these big cookies.
Remember, if cookies appear too jiggly, bake them a little longer. The cookies will continue baking and setting up for a few minutes, once you remove them from the oven. Allow for that extra time before transferring them to a baking rack or the cookies will break apart.
Since these cookies have pumpkin in them, these cookies will retain more moisture than regular oatmeal cookies. So you also do not want to under-bake these too much, but keep in mind not to overbake them too much either.
More Pumpkin Goodies!
Pumpkin White Chocolate Cookies are calling your name! Now all you have to do is make it happen! You won't want to miss out on these delicious fall cookies!
Pumpkin White Chocolate Cookies
- 1 ½ cups all-purpose flour
- ¾ cups quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice add an extra teaspoon if you like extra spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- ½ cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- ½ cup pumpkin puree
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips Add more to the tops of cookies for more decorative touch. If you want more cookie and not as much chocolate decrease chocolate chips. Use semi-sweet, butterscotch, peanut butter or dark chocolate for choices of chips.
- ¾ cup dried cherries or cranberries place on top of cookies, pressing gently into dough. Can also use raisins, craisins and nuts if you want!
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
- Whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
- Add the egg and vanilla and mix on low speed until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Add chocolate chips or add-ins on top if desired. Press down cookies slightly. Bake 13-15 minutes.
- Let the cookies cool for 5-10 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 18 -30 cookies depending on size.
- Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
- Make sure your baking soda is not expired.
- If you don't have pumpkin spice, just use 2 teaspoons of cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger and ⅛ teaspoon cloves, or just use 2 teaspoons of cinnamon to get some spice going on! 🙂