Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school. Last week I told him laundry and other boring things. He told me I should make something…I should make something with pumpkin. Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough. I told him I would make some pumpkin cookies, and he just beamed! That definitely sounds better than laundry
These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats. I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods. The original recipe calls for 1 egg, but I initially made a half recipe. How do you cut an egg in half? I used the full egg in half, and 2 in a full recipe. The dough is a little gooey, so it helps to refrigerate it a bit before baking. Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.
I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!
- 1 cup butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- 1½ cups white chocolate chips
- In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
- Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
- Refrigerate dough for 30 minutes to overnight.
- Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
- Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.
Adapted from Taste of Home
If you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us!