Pumpkin Oatmeal Cookies
Soft and chewy pumpkin oatmeal cookies made with warm spices, pumpkin puree and chocolate chips. Easy to make, naturally dairy-free and can be made vegan with one simple swap. Perfect for fall baking.
Servings: 16 cookies
Ingredients
- 1 cup whole wheat pastry or all-purpose flour
- ¾ cup old fashioned rolled oats
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup canned pumpkin or homemade pumpkin puree
- 1 cup coconut sugar
- ¼ cup melted coconut oil
- 1 large egg
- 1 teaspoon pure vanilla
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone liner.
- Stir together the dry ingredients (flour, oats, pumpkin pie spice, cinnamon, baking soda and sea salt) in a medium mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, egg and vanilla) in a separate large mixing bowl.
- Add dry ingredients to wet ingredients. Stir until just combined.
- Stir in chocolate chips. Mix well.
- Drop rounded Tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. The cookies won't spread very much so you can space them about 1 inch apart.
- Bake for 12-15 minutes or until cookies are firm around the edges, but still slightly soft in the middle.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
Notes
- For a vegan option, replace the egg with a flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water).
- Storage: Let the cookies cool before storing. You can store at room temperature for up to 5 days, in the refrigerator for up to a week or put them in the freezer for up to three months.
Nutrition
Serving: 1 cookie | Calories: 154kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 290mg | Fiber: 2g | Sugar: 17g