3cupsall-purpose flourspooned carefully into the measuring cup
1 1/2cupswhite chocolate chipsplus more to top cookies with
Melt the butter in the microwave. Pour it into the bowl of a stand mixer (or a large bowl and use an electric mixer) and use the whisk attachment to combine in the sugar, brown sugar, vanilla, and pumpkin.
In another medium bowl, add the flour (make sure you spoon and level it!), salt, baking powder, baking soda, cinnamon, and oats. Whisk to combine, then add to the wet ingredients. Stir until it is not quite combined, then add the white chocolate chips. Once all the flour is mixed in turn the mixer off, you don't want to overdo it. The dough will be pretty soft.
Refrigerate the dough for at least a half hour, or longer.
Preheat the oven to 350 F.
Use a cookie scoop to make large balls of dough, at least 2 tablespoons each. Place them 2 inches apart on baking sheets that are lined with a silpat or parchment paper. Gently flatten each ball with the palm of your hand--not a lot, just enough to make it not so dome-y.
Bake in the preheated oven for 8-10 minutes. The cookies will not appear done, but take them out anyway and immediately press some white chocolate chips on top of the cookies. Let them sit on the pan for 5 or 10 minutes. Then remove to a wire rack and let cool.
There are no eggs in this recipe on purpose. The pumpkin acts as the egg. That's why pumpkin cookies are usually cakey. Eggs are the culprit! Also, remember to press additional white chocolate chips onto the tops of the cookies AFTER they have baked, otherwise, they will brown.