Ingredients:

  • 156 g all-purpose flour (1 1/4 cups)
  • 2 g pumpkin pie spice (1 tsp)
  • 3 g baking soda (1/2 tsp)
  • 3 g fine salt (1/2 tsp)
  • 135 g old-fashioned rolled oats (1 1/2 cups)
  • 115 g unsalted butter, softened (1/2 cup)
  • 150 g packed light brown sugar (3/4 cup)
  • 100 g granulated sugar (1/2 cup)
  • 120 g canned pure pumpkin puree (1/2 cup)
  • 50 g large egg, at room temperature (1 egg)
  • 5 ml vanilla extract (1 tsp)
  • 170 g white chocolate chips (1 cup)

Instructions:

  1. Heat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Stir in the oats and set aside.
  3. In a large bowl, beat the softened butter with both sugars for about 2 minutes, until light, fluffy and no longer gritty.
  4. Beat in the pumpkin puree, egg and vanilla until smooth and uniform. If the mixture looks slightly curdled, keep mixing.
  5. Add the dry mixture on low speed, or fold by hand, just until no streaks of flour remain. Do not overmix.
  6. Fold in the white chocolate chips.
  7. Cover the dough and refrigerate for 30 minutes, until firm and able to hold its shape when scooped.
  8. Scoop heaping 2 tablespoon mounds of dough onto the prepared sheets, spaced about 2 inches apart.
  9. Bake one sheet at a time for 11 to 13 minutes, until the edges are set and golden, the tops look dry and the centers still look slightly soft.
  10. Rest the cookies on the sheet for 5 minutes, then move them to a wire cooling rack.
  11. Let the baking sheet cool before loading the next batch of dough. Repeat baking with the remaining dough.