Pumpkin Oatmeal White Chocolate Chip Cookies

by Kelli H. on December 23, 2011

I know, just what ya’ll need, more sweets.
Are you sick of sweets yet? I don’t know if it’s possible for me to get sick of sweets. During this time of year, I just crave to be in my kitchen baking. While I’m at work, I long to be home, mixing butter & sugar together, and pulling baked goods out of my oven. Only problem is, at work we’ve been receiving lots of See’s candy and other goodies. Then I start to think that maybe I should stop baking because there’s already so much there. 
After getting into one of those crazed baking moods, I decided I HAD to make something with pumpkin since I had 3 cans sitting in my cupboard. I needed to use one, and I knew I wanted it to be a cookie. I looked over lots of pumpkin cookie recipes but I narrowed it down knowing I wanted oats. I’ve been on a big oatmeal cookie kick lately. These totally fit the bill and I didn’t feel too bad eating them because they contain a WHOLE can of pumpkin! Now I’m down to only 2 cans of pumpkin, and I already have plans of a pumpkin black bean soup in the new year. 
These cookies aren’t too sweet, and I really appreciate that. I called them breakfast cookies, and I think you should too!
Pumpkin Oatmeal White Chocolate Chip Cookies
Recipe adapted by The Kitchen Witch
2 cups old fashioned oats
3/4 cup all purpose flour
1/4 cup whole wheat flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
1 stick plus 2 Tablespoons unsalted butter, room temperature
2/3 cup brown sugar
1 (15 oz) can pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2/3 cup white chocolate chips
1. Preheat oven to 375°F. Line baking sheet with a silpat or parchment paper.

2. In a medium bowl; mix together oats, flours, pumpkin pie spice, baking powder and salt.

3. Use an electric mixer to beat butter and sugar until light and fluffy, about 3 minutes. Add pumpkin, eggs and vanilla and beat until combined. Stir in flour mixture until just combined. Stir the white chocolate chips in with a spoon.

4. Drop a heaping tablespoon of cookie dough onto the prepared baking sheet. Bake 20 to 24 minutes or until lightly browned. Transfer to wire rack to cool.

Notes: This made about 2 dozen cookies, and both batches took 20 minutes to bake. You could easily add in nuts or craisins if you’d like. 
I’m thinking I’m going to take all next week off from blogging. I’ll be back in the New Year!
Happy Holidays!

{ 9 comments… read them below or add one }

Annie @ Naturally Sweet Recipes December 23, 2011 at 3:36 pm

Wow those look awesome! I totally agree, take the time off from blogging! Have a great holiday!!

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Maren December 23, 2011 at 7:21 pm

Pumpkin? and white chocolate?? I never would have put these two together.

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sophiesfoodiefiles December 23, 2011 at 9:58 pm

MMMMMM,..;divine looking cookies! I also love my cookies not too sweet.
Amerry Christmas & a happy & healthy 2012!!

Many greetings from a foodie from Belgium! 🙂

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Kim @ Eat, Live, and Blog December 26, 2011 at 7:15 pm

That look delicious!
Hope your christmas was wonderful! 🙂

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Kathryn @ Flopoodle December 27, 2011 at 5:15 pm

I’m actually not sick of sweets yet and I’m definitely craving pumpkin after reading this!

I hope you had a wonderful holiday!

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Anna @ Food Fitness Frolicking December 28, 2011 at 2:12 am

You’ve GOT to be kidding me. These cookies might possibly be the best combination ever. White chocolate? My favorite. Pumpkin? Still in season, in my opinion. Oatmeal? They must be healthy!

I’m adding these to my recipe bookmarks. YUMMM

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Shannon January 1, 2012 at 10:08 am

These cookies look so good! 🙂 I usually add either milk chocolate or dark chocolate chips to cookies but I think white chocolate would be a nice change! Thanks for sharing the recipe! 🙂

Happy 2012!

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my little celebration January 1, 2012 at 9:24 pm

Ughghghgh. Those look double amazing! pumpkin? white chocolate chip? I drool.

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Ashley @ Coffee Cake and Cardio January 2, 2012 at 7:02 pm

oh man! These look wicked good!

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