Preheat oven to 350 degrees F.
In a large bowl, mix together white whole wheat flour, oats, baking soda, spices, salt and sugars. Set aside.
In a separate bowl, combine pumpkin, Greek yogurt, egg and vanilla extract, stir well to combine. Stir in melted butter.
Mix together wet and dry ingredients. The batter is sticky and on the dry side and you may need to use your hands to fully combine ingredients. Stir in white chocolate chips or any other mix ins.
Place into a 13x9" baking pan that has been lined with foil or parchment paper and sprayed with a non-stick cooking spray.
Bake for approximately 27-33 minutes or until lightly brown and springs back when touched.
Remove from oven and let cool in pan on wire rack for ten minutes or more. Slice and serve. While they will keep covered at room temperature, place them covered and sealed in the fridge or freezer to remain fresh longer.