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
- 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
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine pumpkin, egg, egg white, and vanilla.
- In a separate large bowl, whisk together flour, oats, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add wet ingredients to dry ingredients and mix until just combined.
- 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.
- Bake for 12 minutes.
Adapted from Love from the Oven