These White Chocolate Pumpkin Oatmeal Cookies are soft, chewy and full of all the best fall flavours. You really can’t go wrong with brown butter, pumpkin spice, cinnamon and white chocolate. These cookies are gluten-free, but can easily be made with all-purpose flour too!
What you will need to make White Chocolate Pumpkin Oatmeal Cookies
Aside from the staples, here are some key ingredients you will need:
Brown Butter – Brown butter adds an amazing depth of flavour to any recipe. Take a look at the tips and notes below on how to brown butter.
Pumpkin – The moisture from the pumpkin keeps these cookies soft for days! Be sure to use pure pumpkin as opposed to pumpkin pie filling.
Rolled Oats – Large flake rolled oats give these cookies their chewiness. Quick oats can be used, however, rolled oats retain their shape better and are better overall for baking.
Pumpkin Pie Spice – You can buy pumpkin pie spice or make your own! Here’s a quick recipe from the Pioneer Woman:
Homemade Pumpkin Pie Spice
3 tablespoon cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1 ½ teaspoons allspice
1 ½ teaspoons cloves
White Chocolate Chips – White chocolate adds the perfect amount of sweetness to these cookies. Chunks of white chocolate would also work well if you prefer bigger bites of sweetness throughout.
How to make Brown Butter
Brown Butter is known for adding a rich, nutty caramelized depth of flavour to any dish or recipe. I love pairing it with all of my favourite fall flavours. Here are a few tips when it comes to browning butter and the step-by-step process.
Tips:
Use more butter than what the recipe calls for. When browning butter, some of the liquid will evaporate, therefore it is important to start off with a little bit more than what is called for. In this case, where ½ cup (8 tablespoons) of brown butter is called for, I would start with about 9 tablespoons of unsalted butter.
If possible, brown your butter in a light-coloured pot or pan. This helps to see when the butter is browning and reduces your chances of burning it.
How to Brown Butter:
Cut the butter up into small pieces and place in a pot or pan. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Let the brown butter cool until solidified but still soft.
You can also do this step the day before. Let it fully cool and solidify in the fridge overnight, then let it come back to room temperature for about an hour the day of baking.
How to make White Chocolate Pumpkin Oatmeal Cookies
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
In a medium-sized bowl, combine the flour, oats, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the brown butter and sugars together until light and fluffy. About 2 minutes.
Next, add the egg and vanilla extract. Mix. Add the pumpkin and mix until combined. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add the white chocolate chips and mix just to combine.
Scoop balls of cookie dough using a large cookie scoop and place on prepared cookie sheets spaced out 2 inches apart.
Press a few extra white chocolate chips into the tops of the cookie dough balls. This ensures picture-perfect cookie tops!
Bake the cookies for about 12 minutes.
Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.
More Fall Favourite Recipes to try:
Pumpkin Spice Cookie Sandwiches
White Chocolate Pumpkin Oatmeal Cookies
Course: DessertDifficulty: Medium18
cookies30
minutes12
minutesSoft and chewy pumpkin spice cookies, made with brown butter and packed with oats and white chocolate chips!
Ingredients
1/2 cup browned unsalted butter, room temperature
1/2 cup brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup pumpkin
1 1/4 cups gluten-free 1 to 1 baking flour
¾ cup rolled oats
¾ cup white chocolate chips
3/4 teaspoon cinnamon
3/4 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium-sized bowl, combine the flour, oats, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the brown butter and sugars together until light and fluffy. About 2 minutes.
- Next, add the egg and vanilla extract. Mix. Add the pumpkin and mix until combined. Scrape down the sides of the bowl as necessary to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Lastly, add the white chocolate chips and mix just to combine.
- Scoop balls of cookie dough using a large cookie scoop and place on prepared cookie sheets spaced out 2 inches apart.
- Press a few extra white chocolate chips into the tops of the cookie dough balls. This ensures picture-perfect cookie tops!
- Bake the cookies for about 12 minutes.
- Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Video
Notes
- Tips on how to make brown butter are in the post above!
- Gluten-Free flour can be swapped for regular all-purpose flour.
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