Ingredients

1 cups all purpose flour

1/2 cup whole wheat flour

2 cups old-fashioned oats

1 teaspoon baking soda

1 ½ teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

½ teaspoon kosher salt

1 1/2 sticks butter; softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 cup pure pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 cup white chocolate chips

Preparation

  1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
  2. Combine flours, 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.

Storage: Cookies store well in an airtight container for up to three days.