Recipes Health Conditions High Cholesterol Pumpkin Oatmeal Chocolate Chip Cookies By Kaleigh McMordie, MCN, RDN, LD facebook twitter linkedin Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Kaleigh McMordie, MCN, RDN, LD Medically reviewed by Medically reviewed by Richard Fogoros, MD on December 30, 2017 Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor. Learn about our Review Board Richard Fogoros, MD Updated on September 20, 2019 Print Kaleigh McMordie (29 ratings) Total Time: 20 min Prep Time: 10 min Cook Time: 10 min Servings: 24 (1 cookie each) Nutrition Highlights (per serving) 76 calories 2g fat 14g carbs 2g protein 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. 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 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. Add flour, baking powder, and cinnamon and beat until combined. Stir in oats and chocolate chips. Cover dough and chill 30 minutes. 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. 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? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit