Healthy Pumpkin Chocolate Chip Oatmeal Cookies Recipe

These Healthy Pumpkin Chocolate Chip Oatmeal Cookies are a delightful blend of cozy fall flavors and wholesome ingredients. Soft, chewy, and packed with warm pumpkin spice, they’re studded with melty chocolate chips for the perfect sweet contrast. Ready in just 30 minutes, they’re a guilt-free treat that satisfies your cookie cravings without compromising on nutrition.

The combination of hearty oats, creamy pumpkin, and rich chocolate creates a texture that’s both comforting and indulgent. Each bite offers a balance of earthy sweetness and a hint of cinnamon warmth, making them ideal for breakfast or dessert. With only 10 minutes of prep and 14 minutes of baking, these cookies are as easy to make as they are delicious to enjoy.

What You’ll Need for Healthy Pumpkin Chocolate Chip Oatmeal Cookies

• 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

How to Make Healthy Pumpkin Chocolate Chip Oatmeal Cookies

1. Preheat your 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 the pumpkin puree, egg, and vanilla extract until well combined.
3. In a separate bowl, combine the flour, oats, granulated sugar, dark brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, chocolate chips, and dried cranberries.
4. Fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix—the dough will be very thick.
5. Drop spoonfuls of dough onto the prepared baking sheet. Slightly flatten each mound to your desired cookie shape.
6. Bake for 13-15 minutes, or until the edges are lightly browned.
7. Allow the cookies to cool on the baking sheet for at least 3 minutes, then transfer them to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 3 days.

Storage and Reheating Tips

These cookies stay fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.

Recipe Variations to Try

Swap out the chocolate chips and cranberries for your favorite mix-ins, like white chocolate chips and chopped pecans. For a nut-free version, add sunflower seeds or shredded coconut. If you prefer a gluten-free option, use certified gluten-free oats and a 1:1 gluten-free flour blend.

Time-Saving Tips for Busy Bakers

Prepare the dry ingredients in advance and store them in a sealed container for up to a week. When ready to bake, simply mix with the wet ingredients. Use a cookie scoop for evenly sized cookies, and flatten them slightly with the back of a spoon to save time shaping.

Serving Suggestions for a Sweet Treat

Pair these cookies with a glass of cold almond milk or a warm cup of chai tea for a cozy snack. For a festive dessert, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a holiday cookie platter!

Special Notes for Perfect Cookies

Make sure to use pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices. If the dough feels too sticky, chill it in the fridge for 15-20 minutes before scooping. For chewier cookies, bake for 13 minutes; for crispier edges, go for the full 15 minutes.

Healthy Pumpkin Chocolate Chip Oatmeal Cookies Recipe

Neha

These Healthy Pumpkin Chocolate Chip Oatmeal Cookies are a delightful blend of cozy fall flavors and wholesome ingredients. Ready in just 30 minutes, they’re a guilt-free treat that satisfies your cookie cravings without compromising on nutrition.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 30 minutes mins

Course Cookies

Cuisine American

Servings 16 cookies

Ingredients

  

1x2x3x

• 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.

Keyword autumn baking, chocolate chip oatmeal, healthy cookies, pumpkin recipes, wholesome snacks

Tried this recipe?Let us know how it was!