Pumpkin Oatmeal Chocolate Chip Cookies

By Kaleigh McMordie, MCN, RDN, LD | Medically reviewed by a board-certified physician | Updated September 27, 2018
Kaleigh McMordie

Nutrition Highlights (per serving)

Calories 76
Fat 2g
Carbs 14g
Protein 2g
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 24 (1 cookie each)
Amount per serving  
Calories 76
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 23mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 7g  
Includes 6g Added Sugars 12%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 20 min
Prep 10 min, Cook 10 min
Servings 24 (1 cookie each)

There is never a bad time for pumpkin! High in fiber, vitamin A, potassium, and the antioxidant beta-carotene, pumpkin is not only great for your blood pressure, it is also great for overall health. Pumpkin is a great substitute for fats in baking, making sweet treats just a little healthier.

These pumpkin oatmeal chocolate chip cookies are so easy to make and are loaded with healthy ingredients like oatmeal, pumpkin, and dark chocolate. The whole grain oats and whole wheat flour provide extra fiber. While they still have some sugar, they are relatively healthy as cookies go and the portion size is small, so go ahead and treat yourself to a second one!

Ingredients

  • 1/2 cup pumpkin puree
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups old-fashioned rolled oats
  • 2/3 cup dark chocolate chips

Preparation

  1. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat pumpkin and brown sugar until fluffy. Beat in egg and vanilla.
  2. Add flour, baking powder, and cinnamon and beat until combined. Stir in oats and chocolate chips.
  3. Cover dough and chill 30 minutes.
  4. Heat oven to 375F. Line a baking sheet with parchment or a silicone baking mat. Scoop dough by the tablespoon onto the prepared baking sheet and slightly smash down.
  1. Bake 8 to 10 minutes. Cool slightly before removing cookies to a cooling rack.

Ingredient Variations and Substitutions

Add walnuts, pecans, dried cranberries, or raisins for a change-up in texture and flavor. If you're choosing dried fruit, make sure they have no added sugar.

To make these gluten-free, you can substitute 1 cup of 1-to-1 gluten-free flour for the whole wheat flour, and make sure your oats are certified gluten-free.

Use dairy-free chocolate chips to make these cookies dairy-free.

If you only have quick oats, they will work in place of rolled oats.

Cooking and Serving Tips

Make sure you buy 100 percent pure pumpkin puree, not pumpkin pie filling.

Do not overcook or the cookies will be dry. They should still be a little soft when you remove them from the oven. They will firm up as they cool. 

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?