I love pumpkin. Pumpkin pie. Pumpkin muffins. I have a pumpkin and sage pasta recipe that’s awesome. Weird that I’ve never made a pumpkin cookie before. That all changed today.
Oatmeal cookies seem to be my downfall lately. I can’t find the right balance between the flour and the oatmeal. They are turning out so doughy and gummy. I THINK I have figured out the perfect ration: 3:1 oatmeal to flour.
Oatmeal Pumpkin White Chocolate Cookie AKA The Fall Fling, which is a mouthful. (HAH I’m so funny!)
2 sticks butter (unsalted)
1/2c brown sugar (I make my own using 1/2c sugar and 1t molasses)
1c all purpose flour
3C old fashioned oats
pinch of ground cloves
1t baking soda
1/2 bag of white chocolate chips
1/2 bag of cinnamon chips
1 cup chopped pecans
- Cream together butter and sugars until fluffy
- Add in eggs, one at a time until incorporated
- Mix in vanilla
- Combine dry ingredients and mix well.
- Alternately add the pumpkin and dry ingredients until well combined. (Dough will be moist)
- Mix in the white chocolate, cinnamon chips and pecans
- Drop by spoonfuls or scoop onto a cookie sheet lined with parchment paper.
- Bake at 350 for 12-14 minutes.
- Cool for a few minutes and move to a cooling rack until completely cooled.
- Store in an airtight container. Cookies will stay fresh for a few days.
I freeze cookie dough as often as I can. Form into dough balls and freeze overnight on a parchment paper covered cookie sheet and cover with tinfoil. The next day I’ll put them in portion sized sandwich baggies (3-5 cookies).
Wow this cookie smelled GREAT while cooking! The texture appears to be perfect, but the pumpkin did add a lot of moistness. Its a soft cookie and I baked them f0r 13 minutes. I would try going 14 or 15 next batch to give it a little crunch. I rarely say this because I have a huge sweet tooth, but this first batch was too sweet. It called for 1c each of white and brown sugars. In the recipe above, I’ve already cut it back to 3/4c each. It’s possible I may cut the white sugar to 1/2, but I won’t know until after the second test batch.
I did cut back to 1/2c of white and brown sugar and it’s perfect. I also added cinnamon chips and pecans. Great additions.
If you want fluffy cookies like these, add 1t baking powder as well.
It certainly smells like Fall in my kitchen today!