I know, another pumpkin recipe? I'm sorry, we can't help ourselves. And when you bake this in your home (hopefully for your sake) sometime this week, you'll see why we can't get enough.
I know I said it before, but THESE are the best. Dare I saw they are better than the Pumpkin Butterscotch Cookies we made not long ago? Oh yes...I dare.
We basically love any form of oatmeal in this house, so when I came across this recipe I knew we had to make a version of it. I like to think that I usually have pretty good self control when it comes to desserts, unless we're talking about chocolate pudding. Or chocolate pudding pie. Or any pudding pie in general.
Alright maybe I have no control.
Anyway. These were so good out of the oven that we basically finished off the whole first batch. And they make the house smell sooo good. Here are the details...
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips (I added more...surprise, surprise)
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.