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Oatmeal Pumpkin Cookies

Oatmeal Pumpkin Cookies

These Oatmeal Pumpkin Cookies are soft, chewy, and full of cozy fall flavors. With pumpkin puree, oats, and melty chocolate chips, they’re perfect for a healthy dessert, a snack, or even a sweet breakfast treat. You can make them as Pumpkin Oatmeal Chocolate Chip Cookies Healthy, Low Calorie Pumpkin Chocolate Chip Cookies, or Gluten-Free Pumpkin Chocolate Chip Cookies with a few simple swaps. They’re also great for high protein desserts by adding a scoop of protein powder.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup pumpkin puree unsweetened
  • 1 large egg
  • 1/2 cup maple syrup or coconut sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1 cup all-purpose flour or gluten-free 1:1 flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3/4 cup chocolate chips mini or regular
  • Optional: 1/4 cup chopped nuts raisins, or dried cranberries

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the pumpkin puree, egg, maple syrup (or coconut sugar), and vanilla until smooth.
  3. In another bowl, combine the oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips and any optional add-ins like nuts or raisins.
  6. Scoop the dough onto the prepared baking sheet using a tablespoon or cookie scoop. Flatten slightly with the back of the spoon.
  7. Bake for 10–12 minutes or until the edges are set and the tops are slightly firm. The centers will continue to firm as they cool.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

 
For a healthy version, reduce the chocolate chips or replace them with raisins or chopped nuts.
To make gluten-free, use certified gluten-free oats and flour.
Add a scoop of protein powder for high protein desserts.
Store cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
These cookies are perfect as Pumpkin Oatmeal Chocolate Chip Cookies Healthy, Low Calorie Pumpkin Chocolate Chip Cookies, or WW Pumpkin Chocolate Chip Muffins style treats.
Mini chocolate chips distribute more evenly and prevent sinking to the bottom of the cookies.