White chocolate pumpkin oatmeal cookies

It's October! October and November are my favorite months of the year. I love fall and the food and holidays of fall the most. Every fall (usually the first weekend of October), we go on a family apple picking outing to Lynoaken Farms. We love this farm because they have all sorts of heritage apple varieties growing in their orchard so you can try all kinds of apples you'd never find in a grocery store. They also have all the popular favorites, too. This year my husband and I each wore a baby in a carrier while we picked. We were a little nervous as this was the first long outing we've done with the twins, but it went well! Each year when we go apple picking, I make up a large batch of cookies to have for our after apple picking snack. I've made these and these a few times, but this year I wanted to take something new. I like to make a fall themed cookie, and one that isn't apple since I don't want to have to buy apples right before going to pick a bushel. This year, we had these pumpkin oatmeal cookies with white chocolate chips in them. 

This recipe will make about 6 dozen small cookies. I like them on the smaller side since we have many people eating them. Give these cookies a try when you go out on your next autumn excursion.

White chocolate pumpkin oatmeal cookies
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 cup light brown sugar
1 cup pumpkin puree
1 large egg yolk
1/2 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2-1/2 cups quick oats
1 cup white chocolate chips, plus more for garnish, if desired

In the bowl of a stand mixer with paddle attachment or in large bowl with an electric hand mixer, beat the butter, sugar, and brown sugar until light and fluffy. Beat in the pumpkin, egg yolk, and vanilla until combined.

In a separate bowl, whisk together the flour through cloves. Slowly add the mixture to the wet ingredients, mixing until combined. Stir in the oats and 1 cup of white chocolate chips until combined.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Using a tablespoon scoop, drop the dough onto the baking sheets, placing each scoop one inch apart. Slightly flatten each with your fingers. Bake for about 10-13 minutes, until the edges and bottom are just golden. Remove to a cooling rack. Press in a couple extra white chocolate chips while the cookies are still hot, if desired. Repeat until all the batter is used.

Let cool completely and store in an airtight container. Cookies are best baked the day before so the pumpkin and spice flavors come through better.

What was I cooking one year ago?: chocolate chip pumpkin cookies
Two years ago?: pumpkin spice snickerdoodles
Three years ago?: cabbage roll soup
Four?: chocolate chip pumpkin blondies
Five?: curried butternut squash & yellow pea soup
6?: pork & pepper goulash