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 cookies with chocolate chips. They’re fat, fluffy little cookies packed with cozy pumpkin flavor + puddles of chocolate.
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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:
- Flour: I love baking with whole wheat pastry flour for a boost of whole grains that keeps these cookies thick and fluffy.
- 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.
- Dark brown sugar: I love the rich, molasses flavor that dark brown sugar adds to these cookies. Learn how to make your own here!
- Vanilla extract: for a little boost of flavor.
- Egg: you’ll need 1 egg in this recipe.
- 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.
Easy ingredient swaps
- For the flour: you can also use white whole wheat flour or an all purpose gluten free flour.
- For the butter: feel free to sub butter, brown butter (YUM) or vegan butter.
- For the brown sugar: you can sub coconut sugar to keep these refined sugar free.
Can I make them vegan?
Yes! Simply use 1 flax egg instead of the regular egg. Learn how to make a flax egg with this tutorial. Then be sure to use dairy free chocolate chips.
Jazz up these healthy pumpkin chocolate chip cookies
Have fun with different toppings to make these pumpkin oatmeal cookies extra special! Try a drizzle of a delicious glaze like this one, mix in your favorite nuts, or even top with homemade nut butter!
Chewy pumpkin oatmeal cookies in 4 steps
- Mix the dry ingredients. Start by whisking together the flour, salt and baking soda in a medium bowl.
- Cream the wet ingredients. In the bowl of an electric mixer beat together the coconut oil, brown sugar, vanilla, and egg until well combined. Keep the mixer on low speed and add in the pumpkin.
- Make the dough. Add in all of the dry ingredients (except the oats and chocolate chips) and mix until just combined. Gently fold in oats and chocolate chips with a wooden spoon.
- Scoop, bake & enjoy. Use a cookie scoop to drop dough onto a prepared baking sheet. Flatten the dough slightly with the palm of your hand and bake the cookies until the edges become golden brown. Let them cool and then enjoy!
How to store & freeze pumpkin oatmeal cookies
- To store: 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: 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
Get all of my pumpkin recipes here!
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.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Pumpkin Oatmeal Chocolate Chip Cookies
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
- Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, pumpkin spice, 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.
Recipe Notes
Nutrition
89 comments
Baby Monique is such a cutie! Nothing’s changed 🙂 anyways, these cookies look fabulous–no surprise! Pumpkin and chocolate work marvelously together! Thank you for including the flax egg substitution. Now I can make these cookies and eat them too!
Aw thank you! And yes pumpkin + chocolate = the best combo. Enjoy!
Ya um making these this week! Breakfast cookies FTW!
Amazing! Enjoy 🙂
OMG I’m obsessed, these look SO GOOD! And LOL I love that goal of eating pumpkin pie every day as a 70-year-old. Way to make the best of getting older! 😉
They are so, so good! Yes – that will be me at 70 🙂
I can’t wait to make these this weekend!!! Pumpkin week is the best!!!
Woohoo!
Would it make a huge difference if you used light brown sugar instead of dark brown sugar?
Nope! Both work just fine 🙂
What kind of oats did you use like quick oats old fashioned oats? I love your muffin recipes very delicious thank you for them 😊
I used Coach’s Oats! They have a super unique texture that I love. Click the link and use the code AMBK25 for 25% off!
I specifically ordered some of the Coach’s Oats just to make this recipe. Having now made them, I really believe any kind of oats would work. Each kind would add a slightly different texture but the taste would be about the same.
Just made these! I absolutely love all your recipes…
Heating up your turkey chili for lunch…you are such a part of our lives!
So great to hear, Mary! I’m glad you guys enjoy my creations 🙂
I’m not a huge cookie fan, but these are amazing. Especially for someone who can’t do egg or dairy, these really hit the spot! Thanks for a great recipe. Only wish I had doubled it…
So glad you enjoyed (and that you found an eggless dairy-free cookie!)
It wasn’t specified when to put in pumpkin pie spice. I added it with the flour & other dry ingredients. thank you for the recipe!
With the dry ingredients is perfect! I’ll be sure to add that – thank you for the catch!
Just made these cookies and to say I’m obsessed is an understatement. They are soooo delicious and perfect for a foggy SF fall day! Thank you!
Amazing! Agreed – foggy days are meant for baking 🙂
very good but mine turned out cake-ier than i expected but it’s probably because I had to sub all purpose flour. I should really go buy some whole wheat flour for these recipes! love your blog
Ah yes, the all purpose flour will have a different texture in here. Whole wheat pastry flour is one of my favorites (and go-to’s) for baking!
I made these for a Halloween party and they were so good! The perfect amount of sweetness and pumpkin spice. There weren’t even any left to see if they were better the next day! Thank you for a great pumpkin cookie recipe!!
Oops – forgot the rating!
Hi Katrina! Amazing – so glad you enjoyed them (and perfect for Halloween!)
Yummy.. I like it
AMAZING! It’s the flavor that does it–I think adding allspice is magic. A bit cake-like, but who cares with flavor like this?! Definitely a new favorite!! Also used regular oats (not Coach’s).
Glad you loved these!
These have such awesome flavor! I made them with Bob’s Red Mill GF flour, and they were a tiny bit dry, so I would either add an extra TBSP of coconut oil, or decrease the flour to 3/4 cup if you’re doing a GF version.
Can’t go wrong with pumpkin + chocolate 🙂 Noted on the flour, too!
Hi, would you have an alternative or homemade recipe for the allspice to recommend? I have most of the ingredients that make up allspice already and am hoping to not buy another spice if I don’t have to. Thank you!
Hi! For 1 teaspoon allspice you can use 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of nutmeg 🙂
Just made these cookies today. Love the pumpkin aroma throughout the house.
They are soooooo delicious… Already ate 3!
Love it! Glad you enjoyed.
I subbed oat flour and used honey instead of sugar- making them GF and refined sugar free… these turned out amazing!
Glad those swaps worked out for you! Love these ones.
these oatmeal cookies are fantastic
I made these today and fell in love with them immediately. The dough turned out as more of a thick batter for me, so I just spread it into an 8×8” pan and made it as a bar cookie — baked at 350° for 20-25 min. I also doubled the salt to 1/2 tsp, because I was using kosher salt. These are great for a snack or treat, but I also feel like they could have breakfast potential. Thanks!
Glad these worked out as a bar! Definite breakfast potential here, too 🙂
Worked perfectly! I used coconut sugar. Do you think they would freeze okay?
Great! And yes they should freeze well!
Very good recipies. Healthy and easy to make.
Glad you like them!
These are so good! They don’t really have the texture of cookies; they are very cake-y, and I was hoping for more of an oatmeal-cookie texture and bite, but the flavor is spot-on! They have just the right amount of spice and sweetness. Can’t wait to have some with coffee for breakfast tomorrow morning!
I’m glad you liked the taste! Perfect for breakfast 🙂
Hi! What can I use if I don’t have coconut oil? Thanks!
Hi! Feel free to use melted and cooled butter 🙂
I followed the directions and they were so gooey good! Perfect for a fall get together.
Absolutely! Glad you enjoyed 🙂
Just made these and they’re sooo yummy!!!!! Puts me in holiday mode 🙂 I put the honey/maple glace on top from her squash muffin recipe, not necessarily but gave it another nice kick!
I followed the recipe exactly and it was cozy delicious! Brought it to a girls night out and they were devoured!
So happy to hear that!
These cookies are so good, my kids really loved them! I used gluten free flour and coconut sugar and they came out great! I will definitely make these ones again👌🏻
Perfect! So happy to hear that 🙂
Love the additon of the pumpkin flavor to the classic oatmeal choc chip cookies!! The texture is a little weird though- very soft & the cookies didn’t spread out at all
Really good! I used coconut flour (because that’s what I had on hand) wish they were a little more dense and not so cake like. Can’t wait to try the REAL recipe lol!
I hope you get a chance to try it as-is! Glad you enjoyed regardless 🙂
These cookies are such a treat. They are fluffier than I expected – in a good way. I have enjoyed adding one of these cookies (okay maybe 2) alongside my morning coffee this past week. So good and so fun during the fall season.
Hi! Could you edit the recipe to include in the steps when to add the pumpkin spice? I sadly skipped this because it wasn’t noted when to add it in. Thanks! Love all your recipes!
Hi! You bet – I’ve updated to clarify a bit further 🙂
Very tender and delicious cookies! Instead of chocolate chips, I added unsweetened organic coconut. It really gave a lovely chewy factor. I increased the pumpkin pie spice and added more cinnamon as well.
Perfect! Glad you enjoyed 🙂
Do you think regular all purpose flour would be good to use in this recipe ?
Yes I think so!
I’ve made this recipe at least 5 times (twice in the last week!) and it always turns out *chef’s kiss*
It also tastes phenomenal with walnuts and an extra hit of cinnamon. Can’t go wrong!
Love that!!
The perfect fall dessert (or breakfast)! I should have done these in batches because I made monster-sized cookies, but they are nonetheless delicious.
These are INCREDIBLE. I’m addicted. They are cake-like and delicious.
They were so easy to make and gone the same day!
NICE! So glad you loved them!
The recipe says to put on prepared sheet, but doesn’t say if it should be oil sprayed, parchment paper, or silpat. Just wondering
Sorry for the confusion! I always line my pan with parchment 🙂
Instead of using chocolate chips, I actually cut up leftover Halloween chocolate bars and put some on top of each blob of cookie dough. Worked well to make more of that Fall theme! 😉 Overall, pretty good! Interesting how cake-y they were – not my favoriteee texture for cookies, but a nice Fall treat for a party.
Love that idea! And yes these are definitely thick but shouldn’t be very cakey… Any chance they were a little overcooked?
These are lovely and have a warm aftertaste from the spices. The flavour is a bit more mild. If you like it to be really spicy you may want to add more spices. I used half all purpose flour and half whole wheat flour because I didn’t have pastry flour and it worked out. We loved them!
Happy you all enjoyed them! Totally fine to add more spices if you’d like 🙂
First of all these are amazing. I made them for a guest the first time following the exact recipe and she would not stop eating them. I made them a second time late night but didn’t have an egg nor chocolate chips. I subbed a mashed banana for egg and golden raisins for chocolate chips. I Added in a grated carrot just because. They are incredible! Thanks for an amazing recipe!!
Yumm! That sounds amazing, SO glad these are a hit 🙂
Made these exactly as recipe is written and turned out very cake like. Underwhelming.
Sorry to hear this recipe didn’t work out as you had hoped.
i am going to make them, one question. can i use dark rye flour? i have developed a love for it. thank you
Hi Diana – I haven’t tried this recipe with any other flour so I am not sure how they will turn out. Let me know if you give it a try!
Very easy to make and healthy. My toddler help the whole time! Healthy pumpkin cookies that still give you the dessert fix with the little puddles of chocolate. Very light and airy and consistency not heavy at all. Probably would be great with a cup of coffee.
Aw this is the best, Katie, glad you and your little one are loving these cookies! They are perfect with a cup of coffee!!
Very good recipes. Good success with so many things I have tried. Made these Twice in one week! Thank you
WOO! So glad you are loving these cookies and they turned out amazing for you!
These were AMAZING. Just like every single other thing you make.
Wondering if you could substitute maple syrup instead of sugar? Would that alter the moisture content too much?
Ahh thank you so much – glad you’re loving these. I haven’t tried these with maple syrup, BUT you could totally make these with coconut sugar.