Healthy Pumpkin Chocolate Chip Oatmeal Cookies
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
14 minutes
Rating
4.7 out of 5 stars
(11)
Ingredients
16 cookies
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup whole wheat flour or all-purpose flour* (spooned & leveled)
- 1 and 1/2 cups old-fashioned whole rolled oats
- 1/4 cup granulated sugar*
- 1/4 cup packed dark brown sugar*
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cranberries
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Preparation
Chef’s notes
Freezing Instructions:
For longer storage, you can freeze these baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
Special Tools (affiliate links):
Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
Gluten Free:
You can use almond flour or oat flour instead of the whole wheat or all-purpose flour.
Sugar:
Try these with 1/2 cup of coconut sugar instead of the listed brown sugar and granulated sugar. They’re so tasty!
Spices:
Instead of cinnamon, nutmeg, ginger, and cloves in the cookie dough, you can use 2 teaspoons pumpkin pie spice. You could also just replace the nutmeg, ginger, and cloves with pumpkin pie spice and keep the cinnamon in the recipe.
Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Adapted from my friend Christi @ Love From The Oven.