Pumpkin Chocolate Chip Oatmeal Cookies
Updated April 28, 2011
I hope you are not sick of pumpkin recipes, because I have another one for you today:) I love pumpkin chocolate chip cookies. They are a MUST bake every fall. This year I did some playing around and came up with a fabulous Pumpkin Chocolate Chip Oatmeal Cookie.
Halloween is the kick off to the holiday eating season. I decided to create a healthier cookie to balance out the rest of the sugary treats. I cut the butter in half and used applesauce and pumpkin instead. I also used half whole wheat flour and added in oatmeal-yea for added fiber! I did add chocolate chips because I love pumpkin and chocolate together, but raisins or dried cranberries would be good too!
I loved these cookies. They are plump, cakey cookies that don’t disappoint. I put some in the freezer and I liked them better frozen:) Mmmmm!
Pumpkin Chocolate Chip Oatmeal Cookies
4 T unsalted butter, at room temperature
½ c. brown sugar
⅓ c. white sugar
¼ c. applesauce
¾ c. pumpkin
1 egg
1 ½ tsp. vanilla
¼ tsp. salt
½ tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. all spice
¾ c. all purpose flour
½ c. whole wheat flour
1 ¼ c. oats
1 cup chocolate chips
1. Preheat the oven to 350 degrees.
2. Cream the butter with the sugars until soft and creamy, using a mixer.
3. Add in applesauce, pumpkin, egg and vanilla.
4. In a separate bowl combine the salt, baking powder, soda, cinnamon, nutmeg, all spice, and flour. Whisk the ingredients together.
5. Add flour mixture to wet ingredients, with the mixer on low. Mix until blended.
6. Add the oats and briefly mix. Stir in the chocolate chips.
7. Scoop tablespoons of dough onto a baking sheet that has a Silpat or parchment paper. 8. Bake the cookies for 10-12 minutes! Let cool on a rack.
If you like my pumpkin cookies, you might also like:
Pumpkin Cookies with Caramel Frosting from Baking Addiction
Spicy Pumpkin Whoopie Pies from Andrea Meyers
Pumpkin Chocolate Chip Bars from Whipped
Spiced Pumpkin Cookie Cakes from Pink Stripes
Pumpkin Cupcakes from Two Peas and Their Pod
I know this recipe was posted last year but I’m ready for fall so I was looking for some pumpkin recipes! I decided to make this because of the lack of butter/oil. They are sooo good! They are rich and delicious even without butter! I made 40 smaller cookies (it isn’t a large recipe, btw) and did the recipe calculation for 40 cookies, which was 83 calories per cookie. Just in case anyone else would like to know. 🙂
I am ready for fall baking too! Glad you enjoyed the cookies!
I made these cookies today and they were great! Plus, they made my house smell wonderful. The only thing I will change next time is to add more salt. I think it will bring out the brown sugar flavor more.
Thanks for the recipe!
I live at high altitude and desperately want to try this recipe. How should I compensate for the pressure difference above 2000 feet?
Here is good resource for high altitude baking: http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html
Are the oats you used old fashioned or quick oats? Also, is the applesauce sweetened or unsweetened? Thanks so much! Can’t wait to try! 🙂
I use old fashioned oats and unsweetened applesauce! I hope you like the cookies!
I really liked these cookies, but the oats were a little too much for my husband and son. Do you think it would work if I ground the oats in the food processor first? Thanks!
Sure! You can try that if you don’t like the oat texture.