Soft, chewy, delicious pumpkin chocolate chip cookies. Just try to stop at one… they’re so good that it’s completely impossible!
Some days, you just want to be a hermit.
Between Halloween parties on the weekend and World Series watch parties during the week, all I wanted by Sunday was a quiet afternoon to stay in my pajamas and bake cookies.
Packed with hearty oats and sweet cinnamon, these wholesome pumpkin chocolate chip cookies are the perfect way to recharge.
The addition of pumpkin not only lowers the fat and calorie content, it also gives an irresistible Fall flavor twist to traditional chocolate chip cookies.
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With pumpkin, oatmeal, and chocolate all stuffed into one epic cookie, how could it not be love at first bite?
For a more traditional recipe, try these Vegan Chocolate Chip Cookies
My favorite part of Halloween (besides the chocolate, obviously!) is deciding on a creative costume and dressing up.
Or there was the time I found a $5 tiger headband at Party City at the last minute and brainstormed tiger puns. My favorites were Tiger Woodstock (tiger ears + a hippie costume) and Jungle Gym (tiger ears + gym clothes). In the end, I went with the jungle gym, and the best part was that I got to wear sneakers all night.
Last year’s costume was even easier: buy a cat headband at Target, dress all in black, carry a camera, and repeat everything others say = Photocopy Cat. The repeating-what-everyone-says part got old really fast. Who knew??
(Last year, I also made this Deep Dish Chocolate Brownie Pie.)
This year, after discovering that the one can of pumpkin I’d placed in my kitchen cabinet had somehow multiplied into six, I decided to use some of that pumpkin up by turning a chocolate no-bake cookie recipe on the blog into a pumpkin version.
My initial plan had been to bake the cookies… but obviously I had to taste the dough as I went along, and it turns out these pumpkin cookies are just as good unbaked. So if you live in a warm climate or simply don’t feel like turning on your oven, feel free to skip the cooking step!
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The cookies were a big hit at the party, and I’ve since made them five more times for myself.
Yay – now only four cans of pumpkin to use up!
Probably should go buy some more…
(Watch the video of making the pumpkin cookies, above)
Pumpkin Chocolate Chip Cookies
Adapted from these Chocolate No Bake Cookies
Pumpkin Chocolate Chip Cookies
- 3/4 cup quick oats (for grain-free, try these Keto Cookies)
- 1/2 cup oat flour
- 1/4 cup sugar, unrefined if desired
- 3-5 tbsp mini chocolate chips
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice, or additional cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup canned pumpkin, or mashed sweet potato
- 1/3 cup almond butter, or regular butter spread
- 1/2 tsp pure vanilla extract
*The cookies can be baked or no-bake – it’s your choice!
If baking, preheat oven to 350 F. Combine all dry ingredients in a large mixing bowl. Add wet ingredients (soften nut butter to a stir-able consistency first if needed), and stir to form a batter. (Watch the step-by-step video above if you’re a visual person like I am.) Form balls, then place on a cookie tray and flatten a little. Either refrigerate until firm, or bake 10 minutes, then let cool an additional 10 minutes, during which time they will firm up. You could also make up the dough balls ahead of time and freeze them for a rainy day!
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