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* (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
Instructions
- Preheat oven to 350°F (177°C). 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, salt, cinnamon, nutmeg, ginger, cloves, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined and do not overmix. The cookie dough will be very thick.
- Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 13-15 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
- 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.