I can’t believe it’s already OCTOBER! ‘Tis the season for all things pumpkin and I. Am. HERE FOR IT. With that being said, I am SO excited to share the recipe for these delicious, healthy-ish Pumpkin Oatmeal Chocolate Chip Cookies with you today!
These cookies will be perfect for any fall parties you are attending (or hosting), or keeping all to yourself at home! Hey, no judgement here.
I think you all know that I’m a “pumpkin year round” kinda girl, but I especially love it during the fall. I will have more fall-inspired recipes coming to the blog very soon, including some slow cooker/pressure cooker meals! Helloooo, soup and chilli season. *heart eyes emoji* If only it would start to feel like fall here in Kansas City…
How I Made These Pumpkin Oatmeal Chocolate Chip Cookies A Little Healthier
I love cookies and sugary treats as much as the next girl, but I do like to make them a little healthier if I can by adding less sugar and more ingredients that will up the nutrition just a wee bit.
In this recipe I cut out the granulated sugar, added some plain Greek yogurt, used whole wheat flour and added some whole grain oats. I finished them off by adding pepitas and dark chocolate chips. And let us not forget about all of the nutrition that comes from the pumpkin itself!
Click here for the silicone baking mats I use for basically everything these days, whether I’m baking or roasting veggies. They are AMAZING! They are non-stick and make for super easy clean up. Yes, please!
Cookie Baking Tips from Sally’s Baking Addiction
I adapted these Pumpkin Oatmeal Chocolate Chip Cookies from a cookie recipe on Sally’s Baking Addiction blog. She is a baking QUEEN. You should definitely check out her site for more delicious, fall-inspired recipes!
Sally recommended blotting the pumpkin puree with a paper towel to get rid of excess moisture in order to make these cookies more chewy and dense, rather than cake-like. Make sure you check out her post for more details on this & pictures if you need them! Again, click here and scroll down to “My 4 Tricks to Apply In This Recipe”.
Other steps I followed, per Sally’s recommendations:
- Chilled the cookie dough for 30 minutes in the refrigerator (covered) before baking
- Used a cookie scoop to make even(ish) balls of dough
- Slightly flattened the balls of cookie dough with the back of the scoop
I baked mine for about 14 minutes, but remember that everyone’s oven is a little bit different. Be sure to keep an eye on them and check around 10-12 minutes so they don’t get too done.
Pumpkin Oatmeal Chocolate Chip Cookies
- 1/4 cup ghee or butter, melted, cooled
- 1/4 cup pure maple syrup or honey
- 1/4 cup brown sugar packed
- 1/4 cup plain Greek yogurt
- 1 tsp vanilla extract
- 6 Tbsp pumpkin puree moisture removed, see note above
- 1 cup whole wheat flour
- 1/2 cup old fashioned oats
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1.5 tsp cinnamon
- 3/4 tsp pumpkin pie spice
- 1/3 cup dark chocolate chips optional
- 1/4 cup pepitas or chopped walnuts/pecans
- Whisk the melted ghee, maple syrup, brown sugar and plain Greek yogurt together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the whole wheat flour, oats, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/3 cup dark chocolate chips and 1/4 cup pepitas (if desired). The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
- Preheat oven to 350 F.
- Remove dough from the refrigerator. Line one large or two medium baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop to make the dough into balls, about 1.5 Tbsp per cookie. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- Bake for 10-14 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven.
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. Sally's Baking Addiction Says: "The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2."
- Store cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for 5-7 days.
I hope you love these Pumpkin Oatmeal Chocolate Chip Cookies as much as I do! More fall-inspired recipes will be coming soon, so keep your eyes peeled. : ) If there is anything specific you want me to create, please let me know in the comments or DM me on Instagram!