White Chocolate Chip Pumpkin Oatmeal Cookies are soft, chewy and perfect for fall. Delicious pumpkin cookie recipe packed with oatmeal and white chocolate chips.

Why have I never added white chocolate chips to pumpkin oatmeal cookies before? I love pumpkin oatmeal cookies, but the white chocolate chips really take them to the next level. These cookies are made with butter, sugar, brown sugar and a few other basic cookie ingredients. Add some pumpkin puree, oats and white chocolate chips for an absolutely delicious combination of flavors!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it really comes down to a personal preference. I actually like to do a combination – half quick oats and half old-fashioned, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned oats because it make the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!).

INGREDIENTS IN WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES

Butter– I always use salted butter, but unsalted works fine too! For best results, use real butter.
Brown sugar and granulated sugar – I use light brown sugar, but dark brown works also. Make sure your brown sugar is fresh and soft for best results.
Pumpkin – You only need 1/4 cup of pumpkin for the recipe. Make sure it’s just plain pumpkin, not pumpkin pie filling!
Egg yolk – Just using the egg yolk will help to bind the other ingredients together without making the cookies too cakey.
Vanilla extract – The higher the quality of vanilla, the better!
Flour – I usually use all-purpose flour, but you can use wheat flour if you’d like. It will make the cookies more dense and change the consistency a little bit, but they are still delicious!
Baking soda & salt – The baking soda is the leavening agent in the cookies, so make sure it isn’t old or expired!
Spices – You will need a little bit of cinnamon and a little bit of pumpkin pie spice. Feel free to add a little more if you’d like!
Oats – I prefer quick oats in these cookies, but you can use old-fashioned oats if you prefer. Or even a combination of the two!
White chocolate chips – Mix some of the white chocolate chips into the dough and save some to place on top of the cookies immediately after baking.

HOW TO MAKE WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES

Preheat the oven to 300° and line a baking sheet with parchment paper.

Combine melted butter, sugar, and brown sugar together in a medium sized mixing bowl and beat for 2-3 minutes with a mixer.

Add the pumpkin, egg yolk and vanilla and mix for another 2-3 minutes.

Stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice and mix just until combined.

Fold in oats and about 1/2 cup of white chocolate chips.

Using a 2 tablespoon cookie scoop, create cookie dough balls and place them 2” apart on the prepared baking sheet.

Bake for 15 minutes or until the edges barely start to brown. 

Remove from the oven and gently press extra white chocolate chips on top.

Let cool on the baking sheet for 8 minutes before transferring to a cooling rack to cool completely.

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WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES

White Chocolate Chip Pumpkin Oatmeal Cookies are soft, chewy and perfect for fall. Delicious pumpkin cookie recipe packed with oatmeal and white chocolate chips.

Course Cookies

Cuisine American

Keyword White Chocolate Chip Pumpkin Oatmeal Cookies

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 cookies

Calories 183kcal

Author Jessica & Nellie

Ingredients

• ½ cup butter melted
• ½ cup white granulated sugar
• ½ cup light brown sugar
• ¼ cup pumpkin puree
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 1 ½ cup unbleached flour
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ¼ teaspoon cinnamon
• ¼ teaspoon pumpkin pie spice
• 1 cup quick oats
• 1 cup white chocolate chips divided

Instructions

• Preheat the oven to 300° and line a baking sheet with parchment paper.
• Combine melted butter, sugar, and brown sugar together in a medium sized mixing bowl and beat for 2-3 minutes with a mixer.
• Add the pumpkin, egg yolk and vanilla and mix for another 2-3 minutes.
• Stir in the flour, baking soda, salt, cinnamon, and pumpkin pie spice and mix just until combined.
• Fold in oats and about 1/2 cup of white chocolate chips.
• Using a 2 tablespoon cookie scoop, create cookie dough balls and place them 2” apart on the prepared baking sheet.
• Bake for 15 minutes or until the edges barely start to brown.
• Remove from the oven and gently press extra white chocolate chips on top.
• Let cool on the baking sheet for 8 minutes before transferring to a cooling rack to cool completely.

Nutrition

Calories: 183kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 133mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 634IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.4mg

HOW TO STORE OATMEAL COOKIES

Oatmeal pumpkin cookies are a delicious treat that can be enjoyed at any time. However, to maintain their freshness and flavor, it is important to store them properly. Here are some tips on how to store oatmeal cookies:

ROOM TEMPERATURE

Store oatmeal cookies in an airtight container at room temperature for up to 5 days. Make sure the container is tightly sealed to prevent moisture and air from getting in. If the cookies are soft and chewy, place a piece of bread in the container to help retain their moisture.

REFRIGERATOR

If you want to store oatmeal cookies for a longer period, you can place them in the refrigerator. Place the cookies in an airtight container or zip-lock bag and store them in the refrigerator for up to 2 weeks. Before serving, let the cookies come to room temperature for about 30 minutes.

FREEZER

Oatmeal cookies can be frozen for up to 3 months. Place the cookies in an airtight container or zip-lock bag and label them with the date. Before freezing, make sure the cookies are completely cooled. To thaw, remove the cookies from the freezer and let them come to room temperature for about 30 minutes.

WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIE VARIATIONS

These cookies are delicious the way they are, but it’s easy to change them up a little bit as well. Here are a few ideas of how to change them up a little bit

• Swap the white chocolate chips for pecans or add pecans to the white chocolate chips for another yummy fall flavor. 
• Swap out the white chocolate chips for semi-sweet chocolate chips.
• Sprinkle sea salt on top for a simple addition that tastes amazing!

HOW DO YOU MAKE PERFECT OATMEAL COOKIES?

Making oatmeal cookies is easy! Here are a few tips to getting perfect cookies every time.

• Spend a little extra time when you mix the butter and sugars. Mixing them together for 2-3 minutes will improve the consistency of your cookies.
• Once you add the dry ingredients, don’t overmix! You only need to mix until all of the ingredients are combined.
• Preheat the oven. This will help your cookies turn out right every time!
• Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
• Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

WHY DO MY COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

More pumpkin cookie recipes to try:

• FROSTED PUMPKIN GINGER COOKIES
• ORANGE PUMPKIN COOKIES
• SPICED PUMPKIN CHOCOLATE CHIP COOKIES
• PUMPKIN PUDDING COOKIES
• PUMPKIN GINGERSNAP COOKIES
• PUMPKIN SNICKERDOODLE COOKIE BARS
• PUMPKIN CHEESECAKE GINGER COOKIES
• PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
• ICED PUMPKIN COOKIES
• ICED CINNAMON PUMPKIN COOKIES
• APPLE PUMPKIN OATMEAL COOKIES
• NO BAKE PUMPKIN COOKIES
• GLAZED PUMPKIN COOKIES
• PUMPKIN SNICKERDOODLES

White Chocolate Chip Pumpkin Oatmeal Cookies are soft, chewy and perfect for fall. Delicious pumpkin cookie recipe packed with oatmeal and white chocolate chips.

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