White Chocolate Chip Pumpkin Cookies are chewy pumpkin cookies and loaded with pumpkin spice flavor, oatmeal, sweet white chocolate chips and chewy raisins. These are the flagship cookie of the fall season, with a taste of autumn in every bite!
I’ve found there are two kinds of oatmeal cookie fans…those who like a classic oatmeal cookie and those who like adding all sorts of goodies to their baked goods like in Oatmeal Raisin Cookies and my Carrot Cake Cookie Recipe.
The good news is this simple recipe can works for both oatmeal cookie lovers!
Why you’ll love Spiced Pumpkin Oatmeal Cookies
You love pumpkin pie spice. Does your heart go all aflutter when you hear pumpkin spice is coming back to your favorite coffee spot? These cookies are the perfect way to get your fix.
This is the easiest way to make cookies: I mean, come on. This is a one bowl cookie recipe. That’s right, no need for a separate bowl when it comes to mixing.
Heck, you don’t have to haul out the mixer or wash the beaters. Unless you want to. Plus, there’s no cookie dough to roll or chill in the fridge. It doesn’t get much easier!
You love a traditional cookie: these remind me of the cookies my Grandma used to make. To me, they’re a comfort food cookie…though there aren’t many cookies that I don’t love!
Ingredients in Pumpkin Spice Cookies
- Sugars – we’re using white sugar and dark brown sugar. Remember to pack your brown sugar into your measuring cup.
- Dry ingredients – flour, baking powder and salt
- Pumpkin Pie Spice – this is a mixture of cinnamon, ginger, nutmeg, allspice and clove. You can make your own pumpkin pie spice, too.
- unsweetened applesauce – this takes the place of egg in this recipe, keeping the calorie count low. You know, so you can grab two!
- Vanilla extract
- Quick-cooking oats
- White chocolate chips
Why do you use quick oats in this recipe?
Here’s a quick recap of different types of oats, which I actually refer to quite often!
Quick oats are thinner and cook more quickly. For this recipe, they’ll readily absorb the moisture of the cookie dough. This is why we don’t have to chill the dough.
Old-fashioned oats are still rolled, but not quite as thin. Old fashioned oats require a longer cooking time and yield a chewier, firmer texture.
Oh, and instant oats (think of the kind you microwave in the morning) are chopped up and rolled to make them cook even faster.
I hope that helps!
How to make oatmeal cookies with pumpkin spice
Step 1: Mix dry ingredients – grab your favorite large bowl and combine flour, sugar, brown sugar, baking powder, salt and pumpkin spice.
Step 2: Add wet ingredients – this is where we add the softened butter, applesauce and vanilla
Step 3: Stir in oatmeal.
Step 4: Fold in extras. This is where you add the white chocolate chips and raisins. The best way to add these ingredients is by using a silicone spatula. Bring the ingredients from the bottom to the top by swiping your spatula along the bottom and sides of the bowl. Repeat until everything is mixed.
Step 5: Portion and Bake – Scoop the dough onto a parchment lined cookie sheet. Using a cookie scoop ensures you have evenly sized cookie dough balls, which will in turn bake evenly. I like to use a medium, 1 ½” tablespoon cookie scoop to guarantee every scoop yields the perfect cookie.
Let the cookies sit on the baking sheet for 5-10 minutes before moving them to the cooling rack.
Variations and Tips:
For those of you who like a plain oatmeal cookie, you can omit the raisins or white chocolate chips. Or both. You’ll still be left with pumpkin spiced oatmeal cookies.
Something I recently learned about cookie sheets – If you’re using a flat cookie sheet, the cookies may bake faster than using a rimmed baking sheet. If you go with a flat cookie pan, you’ll may need to reduce your baking time.
Mix up the kind of chocolate chip you use. Butterscotch chips would be a delicious way to mix things up!
These cookies have pumpkin flavor inspiration but not actual pumpkin puree. If you want canned pumpkin in your cookies try these Soft Pumpkin Cookies or make this Pumpkin Bread with Cream Cheese Frosting.
How to store these pumpkin white chocolate chip cookies
Store these on the countertop in an airtight container for 2-3 days.
Can I freeze them for later?
Yes, you can. Add them to a freezer bag and the baked cookies will keep for 4 months. Just pull them out as you need them and thaw. It’s a great entertaining hack!
Other cookie recipes you’ll enjoy
- Pumpkin Cake Mix Cookies
- Chewy Oatmeal Coconut Cookies
- Pumpkin Snickerdoodles
- Chocolate Chip Walnut Cookies
Pumpkin Recipes for you:
When you whip up a batch of this white chocolate pumpkin cookies, head on back over and leave a review below. I’d love to hear from you!
White Chocolate Chip Pumpkin Cookies
- ½ cup sugar
- ¾ cup dark brown sugar packed
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoon pumpkin pie spice
- ¾ cup unsalted butter softened
- ¼ cup unsweetened applesauce at room temperature
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats uncooked
- ½ cup raisins
- ½ cup white chocolate chips
- Preheat the oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl whisk together the sugar, brown sugar, flour, baking powder, salt and pumpkin spice.
- Add softened butter, applesauce and vanilla to the flour mixture and stir until well combined.
- Stir in oatmeal.
- Fold in the white chocolate chips and raisins to the mixture and stir.
- Use a cookie scoop to make 1 inch rounds and place on the prepared baking sheets. Bake for 15 minutes. Allow cookies to sit for 5-10 minutes before transferring to a wire rack to cool.