In a medium saucepan, melt the butter over medium heat. Add the granulated sugar, brown sugar, milk, and pumpkin puree. Stir well to combine. Bring the mixture to a boil, and let it boil for 2 minutes, stirring constantly.

Add Flavorings:

Remove the saucepan from the heat. Stir in the vanilla extract, pumpkin pie spice, and salt until well combined.

Add the Oats:

Gradually add the quick oats to the mixture, stirring until the oats are fully coated with the pumpkin spice mixture. If using white chocolate chips, stir them in now.

Form the Cookies:

Line a baking sheet with parchment paper or a silicone baking mat. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet, forming cookies.

Cool the Cookies:

Let the cookies cool at room temperature for at least 30 minutes, or until they are set and firm.

Serve:

Once the cookies are completely cooled and set, they are ready to enjoy. Store any leftovers in an airtight container at room temperature or in the refrigerator.

Prep Time: 10 minutes | Cooling Time: 30 minutes | Total Time: 40 minutes

Kcal: 95 kcal per cookie | Servings: 24 cookies