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.
See? Since then my crust weaving skills have improved a bit.
My hamburger shaped looking head has not.
The very first pumpkin recipe for pumpkin week are these beautiful pumpkin chocolate chip cookies in partnership with my friends at Coach’s Oats.
I’ve been working with their company since earlier this year and have fallen in LOVE with their oatmeal. My favorite way to make it in the mornings is with vanilla almond milk, cinnamon and maple glazed pecans (or just toasted pecans). Or sometimes I’ll add sliced bananas, then drizzle a tablespoon of peanut butter over the top. You can never go wrong with a bowl of oats in the morning and I love how theirs have a nutty, toasty flavor and cook in just a few minutes (versus traditional steel cut oats).
Today I’m using Coach’s Oats in 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.
To keep them dairy free I used virgin coconut oil instead of butter but I have tested them both ways, so know that 1/3 cup of melted butter (or brown butter) also works well!
I hope this 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
- 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 Coach’s Oats
- 2/3 cup chocolate chips, dairy free if desired
Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, salt and baking soda; set aside.
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.
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.
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.
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.
This post is in partnership with Coach’s Oats. All recipes, opinions and text are my own. Thanks for supporting AK and the brands that help make this site possible.