Pumpkin Oatmeal Chocolate Chip Cookies

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This is my last pumpkin recipe (for now). I satisfied a major fall/pumpkin craving by making pumpkin doughnuts, pumpkin muffins, and these oatmeal pumpkin cookies. As I mentioned in the doughnut post, the tricky thing about baking is that I’m trying to eat even healthier than normal, since I’m in the middle of a Kaia FIT bootcamp session.

I was on the hunt for a healthy-ish pumpkin cookie recipe, and came across these low-fat pumpkin oatmeal cookies at Love From the Oven. Christi makes them without chocolate chips and drizzles a glaze over the cookies instead. I found that these cookies taste a bit too healthy (read: not very sweet) alone, so I added some Ghirardelli bittersweet chocolate chips and put them on top of the cookie dough pre-baking. (I picked up that method in my Perfect Chocolate Chip Cookie research and I can’t go back – I love how it looks!)

I used a small cookie scoop to measure out the dough

The cookies won’t spread, so pat the dough ball flat and into the thickness and size you want

Last step before baking: add a few chocolate chips and lightly press into dough. This makes them all look picture-perfect (and gives you some chocolate in each bite!).

 Ready to go in the oven!

Pumpkin Oatmeal Cookies

Yield: 36 small cookies


  • 1 cup pumpkin puree
  • 1 whole egg
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 1/2 cup white whole wheat flour (or all purpose flour)
  • 3 cups rolled oats
  • 3/4 cup turbinado sugar (or brown sugar)
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
  2. In a large bowl, combine pumpkin, egg, egg white, and vanilla.
  3. In a separate large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  4. Add wet ingredients to dry ingredients and mix until just combined.
  5. Scoop two teaspoons of dough (I used a small cookie scoop) onto prepared cookie sheet. Flatten dough into cookie shape (it will not spread so make it the size and thickness desired). Place a few chocolate chips on top and lightly push into cookie.
  6. Bake for 12 minutes.


Adapted from Love from the Oven


13 Responses to “Pumpkin Oatmeal Chocolate Chip Cookies”
  1. Christina @ Be Mindful. Be Human. writes:

    This looks really good and healthy. I am glad you added the chocolate chips in the mix. I am so sad about the last pumpkin post for a while. I bought an exceeding amount of pumpkin mix so I will have to try this one. Thanks for the recipe!
    Christina @ Be Mindful. Be Human. recently posted Fig Tarts

  2. Laura (Tutti Dolci) writes:

    These cookies look scrumptious! I’m loving the chocolate chips on top – must try that!
    Laura (Tutti Dolci) recently posted almond butter & apple muffins

  3. Stephanie writes:

    @Christina – don’t worry, “a while” means I’ll probably make more pumpkin things in 2 weeks or so ;)

  4. Stephanie writes:

    @Laura – me too! I can’t go back to only mixing them in the dough now.

  5. the wicked noodle writes:

    YUM! But I’ve been loving your pumpkin recipes – wish this wasn’t the end. But can’t wait to see what’s next!

  6. Asmita writes:

    These cookies look fabulous!

  7. Stephanie writes:

    @Asmita – thank you! :)

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  12. joan writes:

    I saw this on TasteSpotting and had a chuckle over your “almost healthy” words. :)
    I knew I needed to come see the recipe. Oats, pumpkin, and chocolate… sounds perfect to me.
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