Description
Soft, chewy pumpkin chocolate chip oatmeal cookies with warm fall spices. Perfect for dessert, snacks, or even breakfast.
Ingredients
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs, at room temperature
1/2 cup melted coconut oil (or unsalted butter)
1 tsp pure vanilla extract
1 1/2 cups old-fashioned rolled oats
1 1/4 cups whole wheat flour (or all-purpose)
3/4 cup coconut sugar or brown sugar
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt
3/4 cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk pumpkin, eggs, coconut oil, and vanilla in a large bowl.
3. Mix oats, flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in another bowl.
4. Fold dry mixture into wet until just combined.
5. Stir in chocolate chips.
6. Scoop dough onto baking sheets, spacing cookies apart.
7. Bake 10–12 minutes until edges are set, centers slightly soft.
8. Cool 5 minutes, then transfer to a rack.
Notes
Store in an airtight container for 4 days at room temp.
Freeze up to 3 months and thaw before eating.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg