Healthy Pumpkin Chocolate Chip Oatmeal Cookies.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

You are going to love these.

Today’s cookies have absolutely no butter or oil in them. Zip. Zero. Zilch. They are left soft from the pumpkin puree and egg; there was really no need for any added fat or calories. I kept them even healthier by loading them with oats and whole wheat flour. The cookies are pretty hearty – I ate some for breakfast.

What I loved the most about them is that I really didn’t use much sugar at all in the dough. Feel free to add more or reduce the amount as you please, but I found 1/2 cup of sugar was perfect for the healthy cookie I was shooting for.

The chocolate chips and dried cranberries work double duty: sweetening the cookies and creating mass appeal. Something about the juicy pop of sweetness from a dried (or fresh!) berry and the rich decadence of chocolate – there’s really nothing quite like this duo.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

With no mixer required, the dough comes together rather effortlessly. Start to finish, the cookies were ready in about 25 minutes. With a nightly hankering for sweets at 10pm, I’m looking for any sort of quick fix. I almost always pair a spoon with peanut butter before bed, so a simple pumpkin cookie was a humble breath of fresh air. Sometimes pumpkin + chocolate > peanut butter. SOMETIMES.

The cookies pack a huge pumpkin flavor punch. Pleasantly spiced with cinnamon, nutmeg, and cloves, they are the epitome of fall.

Baking cookies with pumpkin is tough (very tough if you’re cookie-particular like me) because more often than not, you’re going to end up with a cakey cookie – especially if there is no butter in the dough.  For these healthy cookies, I wanted something with a bit more texture than “cakey” but still overloaded with pumpkin flavor. Pumpkin adds a whole bunch of “glop” (technical terms here) to a cookie dough.  There is so much darn moisture in pumpkin that it’s a real challenge to find the correct dry to wet/sturdy to soft ratios. Sometimes too much of a good thing spells disaster.

I went with 1/2 cup of  pumpkin purree and added in a bunch of oats to help soak it all up. The cookies turned out light, but quite dense.   They have lots of “staying” power. Just want I wanted.

Delicious pumpkin oatmeal cookies without all the fat and sugar. These simple cookies are ready in only 25 minutes!

The cookies should be shaped exactly how you want them to bake up. In other words, flatten them out so they aren’t balls of uncooked pumpkin cookie dough inside.  Although that does sound quite intriguing.  It’s the absence of butter and increased amounts of oats and leavening agents that do not allow the cookies to spread like your typically chocolate chip cookie. So make sure you flatten them out a bit.

Enjoy!

 

Healthy Pumpkin Chocolate Chip Oatmeal Cookies

Yield: 12-16 cookies

Print Recipe

Healthy pumpkin oatmeal cookies without all the sugar and fat. Instead of chocolate chips and dried cranberries, feel free to use whatever add-ins you like best!

Ingredients:

  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup whole wheat flour (or all-purpose flour)
  • 1 and 1/2 cup old fashioned 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 cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries

Directions:

  1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
  3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.
  4. Make ahead tip: For longer storage, you can freeze these baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

Adapted from my friend Christi @ Love From The Oven

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Do you enjoy cooking or baking with pumpkin?

Here are some of my favorite pumpkin recipes.

Pumpkin Pie Protein Smoothie

Pumpkin Pie Smoothie

Chocolate Pumpkin Spice Muffins (only 130 calories each!)

130 Calorie Chocolate Pumpkin Muffins

Pumpkin Pie Rice Krispie Treats

Pumpkin Pie Rice Krispie Treats

See more pumpkin recipes!

   

136 Responses to “Healthy Pumpkin Chocolate Chip Oatmeal Cookies.”

  1. #
    81
    Narriaposted October 10, 2015 at 9:51 pm

    I LOVED these cookies! Does anyone know the average calorie content for one cookie? 

    Reply

  2. #
    82
    Nancyposted October 29, 2015 at 10:50 am

    Do you thinking could make these, freeze them in cookie balls and bake later?  Trying to get a little head start on holiday baking ~ OR ~ can I make & bake and then freeze?
      Which would be best?
      Thank you for all your hard work we all enjoy!
      **so far this fall the favorite has been chocolate chip pumpkin loaf!***
      Blessings, 
       Nancy

    Reply

    • Sallyreplied on October 30th, 2015 at 11:36 am

      Yes definitely! Freeze the balls up to 2-3 months.

      Reply

  3. #
    83
    Susanposted November 18, 2015 at 12:34 pm

    I pinned these cookies a couple days ago, and just made them yesterday, using a GF flour. They are so moist and delicious….and EASY!

    Thanks so much! A new family favorite 🙂

    Reply

  4. #
    84
    Taylor Bposted December 1, 2015 at 12:59 am

    Hey Sally!

    I was wondering if it was possible to incorporate fresh cranberries into these cookies? I have leftover ones from making your orange cranberry bread and wanted to try a new recipe but also use up the fresh cranberries. Thanks!

    Reply

    • Sallyreplied on December 1st, 2015 at 6:35 pm

      Try cutting them in half– they *might* work. I never have luck with fresh fruit in cookies to be honest!

      Reply

  5. #
    85
    Mia Rappelposted December 14, 2015 at 9:57 pm

    Hi Sally, love your work!! Can i use just mashed cooked pumpkin in your recipes instead of from the can, Id prefer that if possible : ) 

    Reply

    • Sallyreplied on December 15th, 2015 at 7:45 am

      Yes, mashed cooked pumpkin works in place of pumpkin in most recipes. (including these cookies)

      Reply

  6. #
    86
    Susanposted April 12, 2016 at 6:37 pm

    I made these for the first time today and they are so yummy. Thank you, thank you, thank you.

    Reply

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