Healthy Pumpkin Chocolate Chip Oatmeal Cookies

These simple cookies with reduced sugar and no butter/oil are ready in only 25 minutes!

Photos updated in 2016. 🙂

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

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 more wholesome by loading them with oats and whole wheat flour. The cookies are pretty hearty and completely acceptable for breakfast if you ask me!

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 these. Update: try them with coconut sugar!

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

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.

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.

How to make healthier pumpkin chocolate chip oatmeal cookies on sallysbakingaddiction.com

How to make healthier pumpkin chocolate chip oatmeal cookies on sallysbakingaddiction.com

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.

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

Enjoy!

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Healthy Pumpkin Chocolate Chip Oatmeal Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 12-16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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 pure vanilla extract
  • 3/4 cup whole wheat flour (or all-purpose flour)* (spoon & leveled)
  • 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 ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup dried cranberries

Instructions

  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.

Notes

  1. Freezing Instructions: For longer storage, you can freeze these baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Gluten Free: Use almond flour or oat flour instead of the whole wheat or all-purpose flour.
  3. Sweetener: Try these with 1/2 cup of coconut sugar instead of the listed brown sugar and granulated sugar. They’re so tasty!
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  5. Adapted from my friend Christi @ Love From The Oven.

Keywords: healthy pumpkin cookies

More pumpkin cookie recipes for you:

 Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

Healthier pumpkin chocolate chip oatmeal cookies with dried cranberries! Easy and quick! Recipe on sallysbakingaddiction.com

158 Comments

  1. I just made these last night (craving all your pumpkin posts but wanted healthy too) the cookies taste great (and my kids loved them) but I found the batter did not come together well. It seemed dry? The cookies were sticking more to my hands and spoon rather than together. I’ve never made cookies like this before and I wasn’t sure what to expect. 

    1. Hey Anna! Were you sure to use whole oats instead of quick oats? The more powdery quick oats would dry out the dough. I’m so glad they were a hit though!

      1. Absolutely I used whole oats but it was the end of one bag and the beginning of another that could have gotten more powder in. For future, if it is a little dry can I just add a touch more pumpkin for moisture?

      2. Yep, the extra powder from the oats could be the culprit! If it happens again you can try adding a touch more pumpkin.

  2. Love this recipe! A little dry, but just right as far as sweetness goes. Only had 1/3 cup of pumpkin puree on hand, though, so added another egg. Also substituted whole spelt flour for the whole wheat, and raisins and chopped walnuts for the cranberries and chocolate chips respectively.

  3. Would light brown sugar be okay in place of dark brown sugar? I have everything else that I need to make these and was hoping to save myself a trip to the store. Thank you!

    1. Hi Melissa! I haven’t tried them with a liquid sweetener. If you’re looking for an unrefined sugar alternative, I love using coconut sugar. Let me know what you try!

  4. I didn’t think I was going to like these at first because they were a bit finnicky to get shaped right and when I tasted the dough it didn’t seem sweet enough. However, after baking them, I really love the texture and the sweetness from the chocolate chips really comes through a lot more once they are baked. They are more of a breakfast cookie to me, but I definitely liked them and will make more to freeze later for after I have my baby. Thanks for the recipe!

  5. My husband has really ridiculous cravings for sweets after EVERY meal. His whole life. Well, he recently had a very disappointing dentist visit and it’s time to start cutting sweets bad. Can’t wait to try all your other good recipes with NO SUGAR but this is a wonderful start. And FYI for anyone who might want to know – I subbed carrot puree for the pumpkin and it worked WONDERFULLY. Thank you, Sally. I’ve been using your recipes for well over 6 years or so. Thanks for all you do!

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