White Chocolate Chip Pumpkin Oatmeal Cookies

I think I might have a new favorite cookie! These pumpkin oatmeal cookies are loaded with white chocolate and they are basically irresistible. Pumpkin and white chocolate pair perfectly together and make quite the combination. They are perfectly spiced, too!

And if for some reason you're not a fan of white chocolate, you can easily substitute semi-sweet chocolate chips in the recipe for another delicious version. Now get baking!

White Chocolate Chip Pumpkin Oatmeal Cookies

Adapted from Crunchy Creamy Sweet

1 1/2 cups old-fashioned oats

1 1/4 cups all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda

2 tsp. pumpkin pie spice

1/2 tsp. salt

1/2 cup unsalted butter

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp. pure vanilla extract

1 large egg yolk

1/3 cup pumpkin puree

1 cup white chocolate chips*

1. Place butter in microwave-safe bowl and microwave for 20-30 seconds. The butter should be partially melted. Stir it a few times and set aside to cool.

2. In a large mixing bowl, whisk together oats, flour, baking powder, soda, pumpkin pie spice and salt.

3. In another mixing bowl, whisk melted butter with both sugars. Whisk for 15 seconds to combine. Add vanilla and egg yolk and whisk until the egg is incorporated. Add pumpkin and whisk until combined.

4. Add dry ingredients to wet ingredients and stir in with a wooden spoon. Stir in white chocolate chips.

5. Cover the dough bowl with plastic wrap and chill for 30 minutes.

6. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat liner.

7. Scoop dough using a cookie scoop and place onto prepared baking sheet. Bake cookies for 9-11 minutes. Remove from oven and cool on sheet for 5 minutes. Transfer to a cooling rack.

*If you’re not a fan of white chocolate you can easily use semi-sweet chocolate chips instead.