This is my last pumpkin recipe (for now). I satisfied a major fall/pumpkin craving by making pumpkin doughnuts, pumpkin muffins, and these oatmeal pumpkin cookies. As I mentioned in the doughnut post, the tricky thing about baking is that I’m trying to eat even healthier than normal, since I’m in the middle of a Kaia FIT bootcamp session.
I was on the hunt for a healthy-ish pumpkin cookie recipe, and came across these low-fat pumpkin oatmeal cookies at Love From the Oven. Christi makes them without chocolate chips and drizzles a glaze over the cookies instead. I found that these cookies taste a bit too healthy (read: not very sweet) alone, so I added some Ghirardelli bittersweet chocolate chips and put them on top of the cookie dough pre-baking. (I picked up that method in my Perfect Chocolate Chip Cookie research and I can’t go back – I love how it looks!)
I used a small cookie scoop to measure out the dough
The cookies won’t spread, so pat the dough ball flat and into the thickness and size you want
Last step before baking: add a few chocolate chips and lightly press into dough. This makes them all look picture-perfect (and gives you some chocolate in each bite!).
Ready to go in the oven!
Ingredients
- 1 cup pumpkin puree
- 1 whole egg
- 1 egg white
- 1 teaspoon vanilla
- 1 1/2 cup white whole wheat flour (or all purpose flour)
- 3 cups rolled oats
- 3/4 cup turbinado sugar (or brown sugar)
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine pumpkin, egg, egg white, and vanilla.
- In a separate large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add wet ingredients to dry ingredients and mix until just combined.
- Scoop two teaspoons of dough (I used a small cookie scoop) onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired). Place a few chocolate chips on top and lightly push into cookie.
- Bake for 12 minutes.
Notes
Adapted from Love from the Oven
https://www.52kitchenadventures.com/2012/09/27/pumpkin-oatmeal-chocolate-chip-cookies/
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13 Comments on Pumpkin Oatmeal Chocolate Chip Cookies
5Pingbacks & Trackbacks on Pumpkin Oatmeal Chocolate Chip Cookies
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Christina @ Be Mindful. Be Human.
September 27, 2012 at 3:25 pm (12 years ago)This looks really good and healthy. I am glad you added the chocolate chips in the mix. I am so sad about the last pumpkin post for a while. I bought an exceeding amount of pumpkin mix so I will have to try this one. Thanks for the recipe!
Christina @ Be Mindful. Be Human. recently posted Fig Tarts
Stephanie
September 28, 2012 at 5:11 pm (12 years ago)@Christina – don’t worry, “a while” means I’ll probably make more pumpkin things in 2 weeks or so 😉
Laura (Tutti Dolci)
September 27, 2012 at 5:23 pm (12 years ago)These cookies look scrumptious! I’m loving the chocolate chips on top – must try that!
Laura (Tutti Dolci) recently posted almond butter & apple muffins
Stephanie
September 28, 2012 at 5:12 pm (12 years ago)@Laura – me too! I can’t go back to only mixing them in the dough now.
the wicked noodle
September 30, 2012 at 5:03 am (12 years ago)YUM! But I’ve been loving your pumpkin recipes – wish this wasn’t the end. But can’t wait to see what’s next!
Asmita
September 30, 2012 at 3:30 pm (12 years ago)These cookies look fabulous!
Stephanie
September 30, 2012 at 8:03 pm (12 years ago)@Asmita – thank you! 🙂
joan
November 13, 2012 at 9:19 am (12 years ago)I saw this on TasteSpotting and had a chuckle over your “almost healthy” words. 🙂
I knew I needed to come see the recipe. Oats, pumpkin, and chocolate… sounds perfect to me.
joan recently posted Shortbread Cookies