What do you do when you have a can of PUMPKIN PUREE sitting around after buying it for a fun recipe collab and only needing a few tablespoons from it? The answer is an obvious one, you hit up Pinterest and discover a bunch of new recipes and crafts to make with it. YES PEOPLE! there are other’s out there crazy enough to make crafts with pumpkin puree. COME’ON this stuff should not shock you anymore! Not after you saw that picture of the man riding a killer whale into the sunset last week. The internet is a crazy place, it’s got a spot for everyone!
OKAY…. side tracked just a little, back to the cookies. The delicious, Pumpkin Oatmeal White Chocolate Cookies I’m going to tempt you into making. You guys, these are everything you need right now as the weather starts to change and the leaves begin to fall… fall… fall. WHICH REMINDS ME! Grab the leaf blower later today and make sure I blow the freshly fallen leaves onto the neighbors lawn before they get back from their vacation.
ALRIGHT! Back to the recipe!
You guys this recipe is all the fall feels you need it in your life. Super EASY. Super DELICIOUS. Really what more do you want in a fall cookie recipe? Put that Pumpkin Puree to good use and make a batch or two (or seven, I won’t judge) of these Pumpkin Oatmeal White Chocolate Cookies. You will NOT regret making them!
- 2 1/2 cups Flour
- 1 1/2 cups Quick Oats
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 2 tsp Pumpkin Spice
- 1 cup Butter //softened
- 1 1/3 cups Brown Sugar //packed
- 2/3 cup Sugar
- 1 Egg //large
- 1 tsp Vanilla Extract
- 1 1/4 cups Pumpkin Puree
- 1 3/4 cup White Chocolate Chips
- Start off by pre-heating you oven to 350 degrees.
- In a medium bowl, mix together Flour, Oats, Baking Soda, Salt, and Pumpkin Spice, set aside.
- With a stand or hand mixer, whip together your Butter, Brown Sugar and Sugar until creamy.
- Next mix in the Egg and blend in Vanilla and Pumpkin Puree.
- Mixing on low speed, add in dry ingredients slowly. Mix until combined.
- Hand mix in your Chocolate Chips.
- Make 1.5" cookie balls (I used an ice cream scoop) and drop onto parchment lined baking sheet spacing out the cookies about 2" apart.
- Bake for 14 minutes.
- Once out of the oven, allow to cool on baking sheet for several minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container.
- Bakers tip; let the batter rest for 5 to 10 minutes, it gives the oats a time to absorb the liquid and the cookies won't spread as much. 3 cheers for chewy thick cookies!