Pumpkin Oatmeal White Chocolate Chip Cookies

5 from 4 votes

Pumpkin Oatmeal White Chocolate Chip Cookies

These are hands-down the best Pumpkin Oatmeal White Chocolate Chip Cookies! I first tried something similar at a bakery and couldn’t stop thinking about them, so I set out to recreate the magic at home. After a few rounds of testing (and lots of cookie tasting), this recipe totally nailed it. They’re soft, chewy, packed with cozy pumpkin spice, and those melty white chocolate chips are next-level good. Honestly? They’re fall in cookie form—and yes, they absolutely count as breakfast thanks to the oats.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings:

Calories: 169kcal

Author: The Food Charlatan

Ingredients

1 cup salted butter melted
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

There are no eggs in this recipe on purpose. The pumpkin acts as the egg. That's why pumpkin cookies are usually cakey. Eggs are the culprit! Also, remember to press additional white chocolate chips onto the tops of the cookies AFTER they have baked, otherwise, they will brown.

How to store pumpkin white chocolate chip cookies

You can store leftover cookies in an airtight container at room temperature for up to 4 or 5 days. If you'd like them to last a bit longer, you can refrigerate the cookies for up to a week. Just bring them to room temperature or warm them briefly in the microwave before eating.

Nutrition

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