Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Oatmeal Chocolate Chip Cookies are healthier than the average cookie but still such a decadent treat!

Pumpkin Oatmeal Chocolate Chip Cookies are delicious and perfect for the fall and holiday season. They are also super quick and easy to make!

Pumpkin, oats and chocolate make for a pretty tasty cookie. I used mostly organic ingredients, including organic whole wheat flour and oats. You don’t have to use organic ingredients, the cookies will taste great either way, but I do recommend it.

My little cookie monster loves these cookies… a little too much! As far as cookies go, these cookies really are not bad for you… “in moderation” said Mom to Cookie Monster. So, while there are some healthy ingredients in these cookies, they are still cookies. Personally, I wouldn’t recommend eating a huge plate with a mound of cookies in one sitting. Instead, maybe just have a medium-size plate with a mound of cookies.

Pumpkin Recipes

Here are some more pumpkin recipes to try. I’m sure you don’t want to let any extra pumpkin puree go to waste.

• Pumpkin Bread
• Pumpkin Cream Cheese Cupcakes
• Savory Pumpkin Hummus
• Pumpkin Fettuccini Alfredo
• Pumpkin Pancakes with Cinnamon Honey Butter
• Mini Pumpkin Cheesecakes
• Pumpkin Pie Fudge

Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.

Pumpkin Oatmeal Cookies Ingredient List

⦁ pumpkin puree – pure organic pumpkin.
⦁ oats – I used organic quick oats.
⦁ semi-sweet chocolate chips.
⦁ butter softened. I used organic butter.
⦁ sugar – I used organic cane sugar but you can also use stevia or other natural sweeteners.
⦁ extra large egg – I used an organic cage-free egg.
⦁ pure vanilla extract
⦁ whole wheat flour – I used organic, you can substitute all-purpose flour.
⦁ baking soda
⦁ cinnamon – Organic
⦁ pumpkin pie spice

How to make Pumpkin Oatmeal Chocolate Chip Cookies

First, preheat your oven to 350 degrees Fahrenheit. If you have time, you can soften the butter on the counter. Also, you can soften 1 cup of butter in the microwave for about 20 – 30 seconds. Then, add the softened butter and sugar to a large mixing bowl and mix well, “cream” it. In a small bowl, beat 1 large egg with the vanilla then add to the large mixing bowl and mix in. Next, add the flour, oats, baking soda, cinnamon and pumpkin pie spice to the mixing bowl and mix to combine. Now, add the pumpkin puree to the bowl and mix well. Finally, add the chocolate chips and fold into the mix.

Now that the cookie dough is ready, line your baking sheets with parchment paper and lightly spray or grease them. Then, drop a spoonful of cookie mix per cookie onto the parchment lined baking sheets.

Note, the dough will make multiple batches of cookies. I recommend that you use your first batch as the “test batch”, to gauge how long you need to keep them in the oven to achieve the perfect cookie. Here’s an idea, have a cookie snack while the 2nd batch is baking.

Now, place the cookies into the preheated oven and bake at 350 degrees Fahrenheit for about 12 – 15 minutes. Note, oven times may vary depending on oven and size of cookies. When the cookies are finished baking, carefully remove them from the oven and allow them to cool for about 5 – 10 minutes. Serve and enjoy!

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If you like this recipe, you might also want to try my Cranberry Oatmeal Cookies or my Healthy Oatmeal Muffins!