I absolutely love pumpkin and I love chocolate chip oatmeal cookies, so marrying the two just seemed like the perfect fit, and it was. The use of white chocolate chips gives this a bit more delicate flavor, but you could easily use milk, semi-sweet or even dark chocolate chips instead!
I make my own pumpkin puree and when I'm lazy, I don't strain it through cheese cloth. Unfortunately for this recipe you really have to, or be safe and use canned pumpkin. The extra moisture won't bake down, you'll just burn the cookies, so make sure to extract as much as possible, it really is worth the effort!
Sorry about the picture, it was taken with an old phone that took shotty pictures:-(
Pumpkin Oatmeal White Chocolate Cookies
Makes 3-4 Dozen
1 C. Butter (room temp or 66 degrees)
3/4 C. ea. Brown & White Sugar
2 Eggs (room temp)
1 Tsp. Vanilla1 C. Pumpkin Puree (extract as much juice as possible before adding)
2 1/2 C. Flour
1 1/2 C. Rolled Oats
1/2 Tsp. ea. Baking Soda & Cinnamon
1/4 Tsp. ea. Salt, Allspice & Cloves
1 C. White Chocolate Chips
-Cream Butter & Sugars about 3 mins.
-Add Eggs 1@a time, then add Vanilla, then Pumpkin.
-In a separate bowl mix dry ingredients except for chips then add to batter.
-Fold in Chips.
-Bake @ 350 for 15 mins.