Pumpkin Oatmeal Chocolate Chip Cookies

Healthy pumpkin oatmeal chocolate chip cookies packed with whole grains, cozy pumpkin flavor and plenty of chocolate chips. These pumpkin chocolate chip cookies are dairy free and a make a wonderful treat or snack!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

It’s HERE! Welcome to Pumpkin Week 2017!

Dear LAWD I love pumpkin. Once I hit 70 years old my goal is to eat a daily slice of warm pumpkin pie until my last day. With real whipped cream too. #grandmagoals

Pumpkin is special to me for various reasons, but I think I love it dearly because it’s incredibly nostalgic and near and dear to my soul. In fact, pumpkin pie was the first pie I ever baked from scratch start to finish. I was about 9 years old and have the pics to prove it.

Today I’m bringing you a NEW cookie recipe that I think you’re going to love: healthy pumpkin oatmeal chocolate chip cookies. They’re fat, fluffy little cookies packed with cozy pumpkin flavor + puddles of chocolate.

monique holding pumpkin pie

Ingredients in pumpkin oatmeal chocolate chip cookies

Not only are these healthy pumpkin chocolate chip cookies delicious but they’re also incredibly easy to make. You’ll get plenty of pumpkin spice flavor with melted chocolate in every bite. YUM. Here’s what you need to make them:

  • Whole wheat pastry flour: I love baking with whole wheat pastry flour for a boost of whole grains that keeps these cookies thick and fluffy. You can also use white whole wheat flour or an all purpose gluten free flour.
  • Pumpkin spice: feel free to use pre-made pumpkin pie spice or sub a combo of cinnamon, ginger, nutmeg, and allspice.
  • Baking soda & salt: to ensure that these cookies bake up properly.
  • Coconut oil: you’ll need a bit of melted coconut oil to add moisture to the cookies. Feel free to sub butter, brown butter or vegan butter.
  • Dark brown sugar: I love the rich, molasses flavor that dark brown sugar adds to these cookies. Feel free to sub coconut sugar to keep these refined sugar free.
  • Vanilla extract: for a little boost of flavor.
  • Egg: you’ll need 1 egg in this recipe. Feel free to use a flax egg to make these cookies vegan as well.
  • Pumpkin puree: the star of the show in these delicious pumpkin chocolate chip oatmeal cookies! Feel free to use canned pumpkin puree or make your own with this tutorial.
  • Rolled oats: feel free to use gluten free or regular rolled oats. They’ll give these cookies that delicious, chewy texture.
  • Chocolate chips: the melted chocolate chips in every bite are incredible. Feel free to use dairy free ones if desired.

stack of pumpkin oatmeal chocolate chip cookies with a jar of milk in the background

How to make chewy pumpkin oatmeal cookies

  1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, salt and baking soda; set aside.
  2. In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in pumpkin.
  3. Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in oats and chocolate chips with a wooden spoon.
  4. Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 10-12 minutes or until edges become golden brown.

pumpkin oatmeal cookie with a bite taken out

Customize these healthy pumpkin oatmeal cookies

  • To make gluten free: use an all purpose gluten free flour instead of whole wheat flour.
  • To make vegan: use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg. Be sure to use dairy free chocolate chips as well.
  • Add your fav toppings & mix-ins: feel free to drizzle with a delicious glaze like this one, mix in your favorite nuts, or even drizzle with homemade nut butter!

healthy pumpkin oatmeal cookie with a bite taken out

How to store & freeze pumpkin oatmeal cookies

To store the healthy pumpkin oatmeal cookies: feel free to keep these cookies in an airtight container at room temperature for 3-4 days, then transfer to the fridge or freezer. The cookies will get softer and more cake-like the following day after you bake them.

To freeze the pumpkin oatmeal cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy!

More pumpkin recipes to try

Healthy Pumpkin Oatmeal Pancakes

Healthy Soft Pumpkin Cookies with Salted Maple Frosting

Healthy Pumpkin Bread with Maple Glaze

Healthy Marbled Chocolate Pumpkin Muffins

Baked Pumpkin Chocolate Chip Oatmeal Cups

I hope this pumpkin oatmeal chocolate chip cookie recipe makes your heart happy like it’s made mine. If you make this recipe, be sure to leave a comment below and rate how you liked it. You can also follow me on Instagram and tag #ambitiouskitchen! xo.

Pumpkin Oatmeal Chocolate Chip Cookies

5 from 19 votes
healthy pumpkin oatmeal cookie with a bite taken out
Course Cookies, Dairy Free, Dessert, Nut Free, Snack
Cuisine American
Keyword healthy pumpkin oatmeal cookies, pumpkin oatmeal chocolate chip cookies, pumpkin oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 20

Healthy pumpkin oatmeal chocolate chip cookies packed with whole grains, cozy pumpkin flavor and plenty of chocolate chips. These pumpkin chocolate chip cookies are dairy free and a make a wonderful treat or snack!

Ingredients

  • 1 cup whole wheat pastry flour (or white whole wheat flour)
  • 1 ½ teaspoons pumpkin spice (or sub 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice)
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 1/3 cup melted coconut oil
  • 1/2 cup packed dark brown sugar (or can sub coconut sugar)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¾ cup pumpkin puree
  • 1 cup rolled oats, gluten free if desired
  • 2/3 cup chocolate chips, dairy free if desired

Instructions

  1. Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, salt and baking soda; set aside.

  2. In the bowl of an electric mixer beat coconut oil, brown sugar, vanilla, and egg until well combined, smooth and creamy. Keep mixer on low speed and add in pumpkin. 
  3. Next add in all dry ingredients (except oats and chocolate chips); mixing until just combined. Gently fold in oats and chocolate chips with a wooden spoon.
  4. Using a cookie scoop, drop dough onto prepared baking sheet. Flatten dough slightly with the palm of your hand. Bake cookies for 10-12 minutes or until edges become golden brown. Makes 20 cookies. Cookies should be stored in a covered container and will get softer and more cake-like the following day after you bake them.

Recipe Notes

To make gluten free: use an all purpose gluten free flour instead of whole wheat flour.

To make vegan: use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of a regular egg.

To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy!

Nutrition
Servings: 20 cookies
Serving size: 1 cookie
Calories: 140kcal
Fat: 6.7g
Saturated fat: 4.7g
Carbohydrates: 19g
Fiber: 2.3g
Sugar: 9.9g
Protein: 2.5g

 

Shop This Post

5 Secrets to Healthy and Delicious Desserts

5 Secrets to Healthy and Delicious Desserts

Get my best easy tips for healthy baking in this free email series!

    Leave a comment & rating

    Your email address will not be published. Required fields are marked *

    Rating:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    67 comments

    Show Comments
    You might also like