Cook ModePrevent your screen from going dark
-
Preheat oven to 350°. Line your baking sheets with parchment paper and set aside.
-
Whisk together flour, oats, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
-
Beat butter, brown sugar, and granulated sugar in the bowl of an electric mixer until light and fluffy. Add pumpkin and egg and mix well. Mix in flour mixture and beat until well combined. Stir in white chocolate chips.
-
Drop 2-tablespoon scoops onto prepared baking sheets. Bake for 14-16 minutes or until cookies are lightly golden around the edges and no longer glossy. Cool on baking sheet at least 2 minutes before removing to a cooling rack.
-
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Use any mix-ins you like – regular chocolate chips, nuts, raisins, dried cranberries or a combination of all of them would be delicious.
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 75mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1324IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.