Perfectly soft baked Pumpkin Chocolate Chip Oatmeal Cookies made healthy with whole grains and no refined oil or sugar. A scrumptious treat that’s easy to make with unbeatable flavor! Gluten Free + Low Calorie + Vegan
BOO! So apparently it’s Halloween. These Pumpkin Chocolate Chip Oatmeal Cookies are the closest thing I’ve got to a Halloween recipe for you because it is the only holiday I hate.
Haunted houses, scary movies, sugar highs, dressing up as something you’re not. None of these are my idea of fun. Case in point, the current clown situation.
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It could also be that I’m very superstitious. It’s scary enough with people dressed up running around much less the whole black cat thing. I have two crazy black cats that have been showing up in my backyard on and off.
It’s pretty creepy at 5 a.m. walking downstairs and seeing two black cats peaking in the window at you meowing to come in. No, mister cat I will not be your friend. Not today, not tomorrow, not ever.
See. I warned you. I’m a Halloween scrooge. Please forgive me. I come bearing cookies. Soft & chewy Pumpkin Chocolate Chip Oatmeal Cookies to be exact! Packed with healthy ingredients and decadent flavors.
I shot these over the summer and forgot about them. Oops! A busy summer combined with a major surgery, you could say a few things have gotten away from me. BUT had I not forgotten about them I’d probably be show casing you a Thanksgiving casserole or something boring on this “fun” day.
Chocolate chip cookies are always a win in my house. They’re a classic cookie you can never go wrong with, and one my all-time favorites. Adding creamy pumpkin with crunchy oats and rich dark chocolate chips takes the batter from ordinary to awesome!
Might I add addictive? As I recall, these lasted a mere day in my house and only I live here. Yes, I just couldn’t help myself. I’m sure you won’t either. Pumpkin Chocolate Chip Oatmeal Cookies for the win!
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Pumpkin Chocolate Chip Oatmeal Cookies
Ingredients
- 1/2 cup pumpkin canned
- 1/2 cup coconut oil melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup coconut sugar
- 1 1/2 cups Gluten Free oat flour
- 1/4 cup Gluten Free rolled oats
- 1/4 cup mini chocolate chips dairy free
Instructions
Preheat oven 325 F. Prepare a baking sheet with parchment paper.
In a large mixing bowl, whisk together pumpkin, melted coconut oil, vanilla extract, maple syrup and coconut sugar.
- In a separate smaller bowl, mix together oats, oat flour, sea salt, cinnamon and baking powder.
- Slowly fold the dry ingredients into the wet. Next add chocolate chips.
- Scoop 2 tbsp of the batter onto the baking sheet to form a cookie.
Bake for 10-12 minutes until the edges are golden. The middle will be a little under cooked. Keep cookies on the baking sheet 3-4 minutes after baking then carefully transfer to a wire baking rack to cool. DEVOUR!
Recipe Notes
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- If you love this recipe, check out my cookbook for more delicious recipes!
Recipe Video
Meal Plans
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What I Used For The Recipe
I need a cookie, like right now. I’m also starving but the puppy is asleep on my lap and I’m not about to move her…
Haha…the puppy is definitely your baby. Too cute!
Don’t worry, I’ll take Suzy’s cookie while her pup naps. haha! I’m that kind of friend. YUM!
HA now that is hilarious! I would like to see that fight go down in real life.
Poor black cats 🙁 They just want to be your friend and help you eat these cookies 😉 ha ha! Really though, I’m not a huge fan of Halloween either (other than eating lots of snacks!!) These cookies look like the perfect healthier alternative to lots of candy!
Thanks! I will take cookies any day over candy.
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
We had a small kitty take home in a yard.. I heard the meowing.. Found it a home & wish I could have kept – he turned out to be the best kitty, now cat!!!!
Aww….that’s so sweet!
i’m pretty sure the saying, “betcha can’t eat just one” applies here! These cookies look so good!
That is very true! I’m sure I had more than one. LOL
I now do not feel as bad Megan as I thought that I was the only “Halloween scrooge”.
Nope, I concur you’re not on your own here. Last night I avoided the hoards of kids as I drove into our street after work. I locked the doors and turned off the lights. I hid!
Yes it’s not my thing either. But I do LOVE your pumpkin chocolate chip oatmeal cookies though. So I’ve come out of hiding for those! 😀
Neil, you and I are meant to be friends! That is exactly what I do on Halloween. Actually, my neighborhood doesn’t get trick or treaters or very few. We had none last night so no hiding required. Hope you were able to safely make yourself some cookies. LOL
Baking sounds like THE MOST PERFECT THING TO DO TODAY on this delicious Nov 1!!!!
You should bake because tomorrow’s my birthday and nothing would make me happier than to see you make these cookies!
Just tried the recipe! Luckily I remembered to add the pumpkin at the very end. I’m still learning how to bake but I am going to guess this was supposed to be added somewhere between the wet and the dry ingredients coming together. I was wondering what was missing. Now what to do with the leftover can….. got any other pumpkin recipes?
There’s a ton on the site. I recommend you use the search bar to search “pumpkin” so you can see them all!
I’m not sure is this a large can of pumpkin/796 ml? Or a regular sized can/typical Campbell’s soup?
I’m not sure what your question is. It’s a 1/2 cup of canned pumpkin, not a full can or measured by the can.
I think you forgot to include when to add the pumpkin puree in your instructions! I added it with the wet ingredients… made the most sense 🙂
Thank you for the catch! It’s updated now.