These Pumpkin Chocolate Chip Oatmeal cookies are soft and delicious. The pumpkin and make these cookies nutrient- and fiber-rich while tasting like a treat!
How are you all doing this week? I’ve had so many feelings since hearing about the Las Vegas shooting. Incidents like this are always heartbreaking, but I think now that I have a small child, they affect me more than ever.
It tears me up to think that this is the world he’s going to grow up in. I also feel like I should be doing more to fight this kind of stuff. Needless to say, there’s been a lot going on in my head these last few days.
One way I’ve been dealing with these feelings is by baking. I’ve been doing a lot of baking lately, and pumpkin is usually involved. Oats are typically involved, too (see these delicious Pumpkin Pie Baked Oatmeal Cups). I’ve loved making healthier treats that Eli can enjoy, too, and he seems to really enjoy pumpkin and oats.
Pumpkin Oatmeal Cookie Recipe Ingredients
- Oats – I used old-fashioned oats; be sure to use gluten-free certified oats if necessary.
- Flour – Gluten-free and regular flour will work in this recipe. I like to use almond flour.
- Coconut sugar – If you don’t like or have access to coconut sugar, brown sugar can be substituted.
- Baking powder
- Spices – This recipe calls for salt, cinnamon, ground nutmeg, ginger, and cloves.
- Milk – I like unsweetened almond milk, but if you prefer dairy or another type of unsweetened, unflavored dairy-free milk.
- Vanilla extract
- Maple syrup – Be sure to use pure maple syrup and not artificially flavored pancake syrup.
- Egg – You can use a regular egg or make a flax egg with one Tablespoon ground flax mixed with 2–3 Tablespoons water, and letting it sit for 5 minutes.
- Pure pumpkin puree
- Chocolate chips – Dairy-free chocolate chips are also great if needed.
How To Make Healthy Pumpkin Chocolate Chip Oatmeal Cookies
- Preheat oven to 350 degrees F.
- Add all dry ingredients to a large bowl and mix until combined. Next, add the wet ingredients and mix again until combined. Fold in the chocolate chips.
- Use a large cookie scoop or spoon to scoop the cookie dough onto a non-stick-lined cookie sheet and bake the cookies for about 15-17 minutes.
- Let cookies cool on a cooling rack before enjoying.
Recipe Tips and Thoughts
- These cookies can be made gluten-free with certified gluten-free oats.
- They are vegan if using dairy-free milk and chocolate chips.
- These Healthy Pumpkin Chocolate Chip Oatmeal Cookies are similar to my breakfast cookie recipe, so they’re great for a quick breakfast or an afternoon snack. They’re soft, not too sweet, and generously flavored with warm pumpkin pie spices.
- Cookies should be stored in the refrigerator, in an airtight container, for up to 5 days.
- They can be frozen in an airtight freezer-friendly container for up to three months.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Cookie Recipes?
Soft Pumpkin Cookies with Orange Glaze
Four-Ingredient Peanut Butter Banana Cookies
4-Ingredient No-Bake;mores Cookies
Healthy Make Ahead Breakfast Cookies; 6 Ways
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Healthy Pumpkin Chocolate Chip Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 15 1x
Description
A soft and delicious pumpkin flavored oatmeal cookie!
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 3/4 cup flour, gluten free or regular (I like to use almond flour)
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup + 2 tablespoons milk, I like unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1 flax egg, or regular egg (1 tbsp ground flax mixed with 2–3 tbsp water, let sit 5 mins)
- 1 cup pure pumpkin puree
- 3/4 cup chocolate chips, dairy free if necessary
Instructions
- Pre-heat oven to 350 degrees F.
- Add all dry ingredients to a large bowl and mix until combined. Next add the wet ingredients and mix again until combined. Fold in the chocolate chips.
- Use a large cookie scoop, or spoon, and spoon the cookie dough onto a non-stick lined cookie sheet and bake cookies for about 15-17 minutes.
- Let cookies cool on a cooling rack before enjoying.
Notes
Cookies should be stored in the refrigerator, in an airtight container, for up to 5 days. They can also be frozen in an airtight freezer friendly container for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert, Breakfast, Gluten Free, Vegan
I made these with pureed butternut squash. I substituted honey for the coconut sugar and raisins for the chocolate chips. I only had 3 cups of oats but surprisingly they still came out great. I was bummed that they only keep for 5 days in ghee fridge, but the way my husband and I are eating them it’s unlikely they’ll last more than 3.
Haha, I’m so glad to hear you both are enjoying these!!
Can I make these with steel cut oats for these and the oatmeal pumpkin cups??
I haven’t made them with steel cut oats myself, but others have told me that they did and they just had to cook them for a little longer and the texture was little different, but it sounded like it worked 🙂
I can’t only imagine how it feels hearing that kind of news when you have a little one. I think about that all of the time now that we are ready to start trying for a family. It’s scary but at the same time, there have always been bad things happening in the world. We just have to focus on the positive and hope that our government wakes up and does something about gun control.
On a brighter note, these cookies look so hearty and satisfying. I could eat them for breakfast, lunch and dessert! 🙂
That’s so exciting you guys are feeling ready!! 🙂 I’m hoping it gets easier as he gets older, but right now it’s so hard to think about Eli going out on his own in this world that can be so scary and violent. You’re right though, it’s important to focus on the positive! Thanks so much, Sarah 🙂
I’m always using oats in my baking too! I love pumpkin oat cookies. And I hear you, sometimes it’s a scary world that we’re living in. I can imagine that being a mom magnifies that feeling. Lately I’ve been feeling kind of helpless when it comes to politics and issues in society, but we’ve got to be the change & work on making a difference in whatever ways we can.
I agree, I feel so helpless these days and also like I should be doing so much more. I just want to shield Eli from all of it!
Pumpkin oat cookies are the best! Thanks, Nicole 🙂
the recipe says 1/2 + 2 tablespoons milk. just curious 1/2 of what, tablespoon, cup?
Sorry about that, Barb! It’s 1/2 cup, I just fixed it 🙂
Funny, on such a sad day all I could think to do was make cookies also. This is almost my same recipe except Applesauce instead of pumpkin
Baking always helps make the soul feel better 🙂 Funny we made such similar recipes!
Ooh, this sounds perfect!
If this country couldn’t do anything about crazies with guns after Newtown, I’m not sure if there’s anything that will ever be done. Give that kid a big hug every day. And keep making pumpkin cookies.
“…Il faut cultiver notre jardin.”
Ugh, so true, I’ve been thinking about Newton a lot lately too 🙁 I sure hope people open their eyes soon and realize something HAS to be done.
He’s been getting lots of big hugs lately, I’m sure he’s sick of them, haha! I love that quote, thank you! 🙂
what brand of chocolate chips did you use….and how much?
I like the mini dairy free Enjoy Life brand! I also had some of their bigger semi-sweet ones on hand so I threw a few of those in too 🙂 Sorry, just added in the amount! (3/4 cup)