These Spiced Oatmeal Pumpkin Cookies with White Chocolate embrace all the flavors of fall! Imagine pumpkin spice, hearty oats, and rich white chocolate, all wrapped up in a single, moist, and delicious pumpkin cookie. These soft and chewy cookies, show off this cozy autumn season in every bite.🧡
For SEO purposes and to make the Google gods happy I'm not supposed to talk about any family memories, life experiences, or things that don't specifically pertain to these oatmeal pumpkin cookies.🍪 (And please feel free to hit the jump to recipe button to get right to the recipe!)
So I'm gonna go ahead and ignore all of those best practices and I'm gonna do me. LOL
Pumpkin Cookies - a Sweet Fall Treat!
I started an adult kickball team.
My town has a league and I thought "It's much more fun to play a sport and exercise than just to go to the gym and exercise". And as true as this is I must say there's much more chance of injury when playing a sport that involves sprinting to bases and kicking a huge rubber ball full of air. Especially when you're not in 5th grade.
So, I cluelessly seized the opportunity, rallied some church friends, and signed us up.
Sadly our first game involved a severe injury and one of our players had to be transported to their vehicle on a 4-wheeler and taken to the ER.
I wish I could say things took an upturn from there but I can't. We had pulled quads, hamstrings, plantar fasciitis flare-ups, knee injuries, and more.
BUT we had so much fun! And I baked these yummy spiced oatmeal pumpkin cookies for them several times. One, because I wanted their taste-testing feedback, and two, because they are my people and they needed these pumpkin spice biscuits of love and nourishment.🧡
They all loved them! And I believe they were the fuel we needed to kick kickball butt!!
These delicious Fall-inspired treats 🎃 are full of hearty oats, decadent white chocolate, healthy pumpkin puree, and pumpkin spices coming together to capture the essence of fall in every scrumptious bite.
It's all about good quality ingredients - wouldn't you agree?
- all-purpose white flour
- baking soda
- ground cinnamon
- light brown sugar
- salted butter
- pumpkin puree
- vanilla extract
- white choclate chips
From creaming together butter and brown sugar to folding in the oats, pumpkin spices, and white chocolate chips, we've got you covered. These pumpkin cookies are the perfect balance of sweetness and spice in every bite.
Just follow these easy instructions to create this yummy homemade pumpkin cookie recipe.
How to Make Oatmeal Pumpkin Cookies
Place the oven rack in the middle of the oven and preheat to 375F.
In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt and mix well.
Using a stand mixer, beat together butter and sugar until creamy.
Beat in pumpkin puree (mixture may appear curdled).
Then the eggs, milk, and vanilla, mix well.
Slowly add and mix in the dry ingredients.
Then the oats.
And white chocolate chips.
Mix well and now you're ready to scoop and bake!
Use a 1½ - inch ice cream scoop drop the cookies onto a parchment-lined baking sheet, and press the tops down slightly to level them out before baking. Bake for 8-10 minutes.
Allow them to cool for a minute or two, then transfer them to a wire rack to cool.
TIP: When removing the cookies from the oven, I like to give the cookies a single drop onto the counter or stovetop. Hold it just a few inches above the counter and let it drop. This helps “level out” the tops and gives them all a bit more consistent appearance.
Pumpkin Cookie Recipe Variations
You can experiment with these autumn treats and add you're own unique twist to them...
- Cranberry Crunch: Fold in dried cranberries for a burst of tartness and a nice chewy texture. The combination of white chocolate, pumpkin, and cranberries creates a festive flavor profile.
- Pecan Perfection: Add chopped pecans to the cookie dough for a nutty crunch. Pecans complement the pumpkin and white chocolate, adding a rich and buttery dimension to each bite.
- Maple Glaze Drizzle: Make a simple maple glaze by combining powdered sugar, maple syrup, and a splash of vanilla extract. Drizzle this glaze over the cooled cookies for a sweet finish.
- Toasted Coconut Bliss: Incorporate shredded toasted coconut into the cookie dough for a tropical touch. The combination of coconut, pumpkin, and white chocolate makes a uniquely delicious cookie.
- Orange Zest Zing: Add a burst of citrusy freshness by including orange zest in the dough. The orange flavor complements the pumpkin and white chocolate, creating a bright and vibrant cookie.
- Cinnamon Roll Swirl: Create a cinnamon roll effect by rolling the cookie dough with a cinnamon-sugar mixture before baking. This swirl adds layers of flavor and a creative visual design to your cookies.
How to Store Pumpkin Oatmeal Cookies
Store these cookies on the countertop in an airtight container for 3-5 days.
Can I Freeze Them for Later?
Yes, you can!
Bake them and allow them to completely cool.
Place them in a freezer bag or airtight freezer container and they will keep for 4 months. Pull them out as you need them and place them in the refrigerator overnight to thaw.
You will have Pumpkin Cookies at the ready whenever you're entertaining or craving their delcious zesty flavor.
I hope this recipe for Deliciously Spiced Oatmeal Pumpkin Cookies has created a craving for these seasonal fall treats. With each bite, you'll love the comforting flavors of pumpkin spice, the wholesome texture of oats, and the lush sweetness of white chocolate.
Happy baking, and may this Pumpkin Cookie recipe become a seasonal favorite in your home!
Seasonal Dessert Recipes You'll Love!
- Chocolate Caramel Toffee Bars
- The Best Instant Pot Marbled Pumpkin Cheesecake Recipe
- Cranberry Orange Cookies with White Chocolate Chips
- Pumpkin Chocolate Chip Brownies
- Pear Bourbon Skillet Crisp
- Eggnog White Chocolate Chip Bread Pudding
- 1 ¾ cups all-purpose white flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoons allspice
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon salt
- 11/4 light brown sugar, lightly packed
- ½ cup (8 tablespoons) butter softened
- 1 cup of canned pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- 21/4 cups oats
- 10 ounces White chocolate chips
- Place the oven rack in the middle of the oven and preheat to 375F.
- In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt, mix well and set aside.
- Using a stand mixer, beat together butter and sugar until creamy, about 2 minutes.
- Beat in pumpkin puree (the mixture may appear curdled).
- Add the eggs, milk, and vanilla and beat well.
- Slowly add the dry ingredient mixture, then the oats, and white chocolate chips, and continue to mix.
- Use a 1½ - inch ice cream scoop drop the cookies onto a parchment-lined baking sheet, and press the tops down slightly to level them out before baking.
- Bake for 8-10 minutes.
- Allow them to cool for a minute or two, then transfer them to a wire rack to cool (See notes).
When removing the cookies from the oven, I like to give the cookies a single drop onto the counter or stovetop. Hold it just a few inches above the counter and let it drop. This helps “level out” the tops and gives them all a bit more consistent appearance.
Amount Per Serving Calories 1802Total Fat 44gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 18gCholesterol 145mgSodium 1131mgCarbohydrates 319gFiber 20gSugar 161gProtein 38g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!