Day 10 of my 12 days of cookies: Pumpkin White Chocolate Oatmeal Cookies. As if you didn’t get enough pumpkin recipes in the month of November, I’m supplying you with some more. Pumpkin, pumpkin, everywhere!
This cookie has everything that my DB hates– pumpkin and oatmeal. Yet to me, this was a heavenly combination. I’m all about using pumpkin in the fall/winter. Just look how festive they are!
I can’t get over that we are officially one week from Christmas day. This year really did fly by. Heck, all the years seem to fly faster when you get older. My DB is officially half way through law school already. Eeeep! One and a half more years before we’ll be back in sweet ol’ Southern California.
This SoCal weather right now strongly resembles NorCal weather. Gloomy, chilly, and light rain every hour or so. Regardless, it feels great to be home. My heart truly belongs in SoCal. There’s no where else I’d rather be.
Enjoy these soft pumpkin cookies with a tall cup of chai tea to really get all your cinnamon flavors!
Ingredients
- 2 1/2 cups AP flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup softened butter
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup pumpkin
- 1 egg
- 2 tsp vanilla
- 2 1/4 cups oats
- 1 cup white chocolate chips
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Cream together the butter and both sugars. Mix in the pumpkin, egg, and vanilla.
- Slowly add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until just mixed.
- Fold in the oats and chocolate chips.
- Drop by rounded spoonfuls onto baking sheet and bake for 12-13 minutes.
What kind of oats? Quick-cooking or rolled?
rolled. hope that helps!