chewy white chocolate pumpkin oatmeal cookies

To be completely honest I would be perfectly fine with just a chewy spiced oatmeal cookie but when you add pumpkin and white chocolate, God help me. I never told anyone this but I made two batches. Shhh...

This recipe contains flour (all-purpose), oats, baking soda, cinnamon, nutmeg, allspice, ginger, salt, butter, sugar, eggs, vanilla extract, pumpkin (canned), chocolate (white, chips)

4 Dozen

Prep time: 15 min

Cook time: 15 min

Ingredients:

• 2 cup(s) flour
• 1 1/2 cup(s) old-fashioned oats
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 3/8 tsp. grated nutmeg
• 3/8 tsp. ground allspice
• 3/4 tsp. ground ginger
• 1/2 tsp. salt
• 1 cup(s) butter
• 1 cup(s) sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1 cup(s) pumpkin puree
• 1/2 cup(s) white chocolate chips

Instructions:

• 1. Preheat oven to 350F.
• 2. Line a cookie sheet with parchment paper.
• 3. In a large bowl cream the butter and sugar on medium-high until light and fluffy.
• 4. Add an egg and vanilla extract and mix until well-combined and smooth. Stir in the pumpkin puree.
• 5. In a medium bowl, whisk together the flour, oatmeal, baking soda, spices and salt.
• 6. Add the dry ingredients,
• 7. Mix until just incorporated.
• 8. Right before you cannot see any more flour add the white chocolate chips.
• 9. Dollop cookie dough onto your prepared sheets with a cookie scoop.
• 10. Bake for 13-16 minutes, or until the cookies look dry on the top and the edges are golden.
• 11. Cool on cookie sheet for 15 minutes before transferring to a wire rack to cool.
• 12. I cut squares of parchment paper and place the cookies in between them to prevent the cookies from sticking.