That do not taste “healthy” at all.
In fact, they were so mind-blowingly good that they didn’t last more than 2 days in my kitchen.
I baked them last Thursday night and they were gone by Saturday morning. And Kevin doesn’t even like pumpkin (!!!!). I know! I know…. I KNOW.
So yes, I practically ate the entire batch myself. Embarassing… and glorious.
These cookies have absolutely no butter or oil in them.
That’s right! Zip. Zero. Zilch.
They are left soft from the pumpkin purree 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. Only 1/2 cup! 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.
I ran a little test on my facebook page last week asking for suggestions on what I should add to pumpkin oatmeal cookies. You all loved the idea of chocolate chips and dried cranberries. I practically jumped at the opportunity because I absolutely love love love chocolate and dried fruit together. Oatmeal Raisinet Cookies, anyone?
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. Good thinking – thank you!
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.
Not only is the recipe quick, but the ingredient list could not be easier. Nothing weird or strange like some healthy dessert recipes out there. In fact, you probably have all of these ingredients on hand!
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.
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!
The recipe only makes about 12-16 cookies depending on the size you mold them. I can’t say it enough, but with a small apartment and no kids, I cherish small batch recipes! Trust me, with my (lack of) pumpkin willpower, I do not need more than 1 dozen cookies laying around. Healthy or not!
The texture is so soft – they are almost like a homemade spiced oatmeal bar. In fact, they reminded me of my low fat Pumpkin Chocolate Chip Oatmeal Bars. Chocolate, pumpkin, oats… check!
I loved the addition of dried cranberries. What a perfect cookie this time of year!
Or any time of year (or day) if you’re like me.
makes 12-16 cookies
- 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)
- 1 and 1/2 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon cinnamon (or less)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- 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, 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.
- 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.
Adapted from my friend Christi @ Love From The Oven
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Do you enjoy cooking or baking with pumpkin?
Do you like dried fruit and chocolate together?