I live in Florida, so fall doesn’t REALLY exist for me, but that definitely doesn’t slow me down on indulging in delicious fall treats, such as pumpkin-flavored ANYTHING. This week I threw together a batch of White Chocolate Chip Pumpkin Oatmeal Cookies that were seriously to die for, melt in your mouth, absolutely delicious. Even my boyfriend, who doesn’t really care for pumpkin (is he even human?) was into them!
You will need:
1 cup butter, room temperature
¾ cup sugar
¾ cup packed light brown sugar
1 tsp vanilla
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin (NOT pumpkin pie filling!)
1 ½ cups white chocolate chips (feel free to use whatever kind you like, I just love white chocolate and pumpkin!)
Pre-heat your oven to 350. In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine the flour, oats, baking soda, and cinnamon. Stir into creamed mixture ½ at a time, alternating with pumpkin. Fold in chocolate chips
This batter isn’t going to be roll-able like normal chocolate chip cookies, it’s pretty wet—so drop tablespoons full on to greased baking sheets (or if you’re like me and use silicone cookie sheets, no need to grease). Bake for 12-13 minutes, until lightly browned. Allow to cool briefly, then move to wire rack.
I find a lot of pumpkin recipe are overly-pumpkiny or too full of cinnamon, but these cookies are so subtley pumkiny and perfectly sweet. What is your favorite pumpkin recipe?