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Pumpkin Chocolate Chip Cookies

4.86 from 14 votes

Soft, chewy, delicious pumpkin chocolate chip cookies. Just try to stop at one… they’re so good that it’s completely impossible!

The Best Chocolate Chip Pumpkin Cookies

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.

Trending Right Now: Healthy Butterfingers – Easy to make!

Cookie Ingredients
Easy Oatmeal Pumpkin Chocolate Chip Cookies





Chocolate Chips

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

Chewy Pumpkin Chocolate Chip Cookies

My favorite part of Halloween (besides the chocolate, obviously!) is deciding on a creative costume and dressing up.

One year, I went as a Biker Chick.

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??

Chocolate Covered Katie Photocopy Cat

(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!

Leftover Pumpkin? Try This Pumpkin Oatmeal5 ingredients

Pumpkin Chocolate Chip Oatmeal Cookies

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…

Above – Watch the video of making the pumpkin cookies


Super Healthy Chocolate Chip Pumpkin Oatmeal Cookies

The cookies were adapted from these Chocolate No Bake Cookies.

Pin it now to save for laterPin Recipe

Pumpkin Chocolate Chip Cookies

Soft, chewy, delicious pumpkin chocolate chip cookies that are packed with healthy ingredients.
Cook Time 10 minutes
Total Time 10 minutes
Yield 9 – 12 cookies
4.9 from 14 votes


  • 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!
    View Nutrition Facts


Also be sure to try this Crustless Pumpkin Pie.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on October 28, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Leave a comment or reviewLeave a rating
    • Jason Sanford says

      Hi, not sure what you mean, it’s right here in this post… is it not showing up for you? If so, can you try refreshing the page and let me know if that works? It’s showing for me 🙂

  1. Jen says

    How did you know I was going to make something with pumpkin tonight? What a perfect surprise and coincidence in my email today for this recipe, so I had to try them instead of the muffins I was initially planning, and these were AWESOME little pumpkin chocolate yummy bites! I did try them both ways, baked and unbaked, and both are good but I love the baked cookies better! I used almond butter and 5 Tbsp of chocolate chips because, well, chocolate of course! Thanks for the great cookie recipe, Katie!

    • Jason Sanford says

      Hi, sorry for the confusion! You are absolutely correct, and we completely forgot about that. Katie made the recipe multiple times before publishing it, and she’d ended up changing/improving it from the version of the recipe when the video was done. The older version works too; Katie just found that the cookies have a much better texture with more almond butter instead of adding milk. This was her original version:
      3/4 cup quick oats (60g)
      1/2 cup oat flour – or you can finely blend oats until they turn into flour, then measure out 1/2 cup of the finely blended oats (70g)
      1/4 cup sugar of choice
      3 tbsp mini chocolate chips
      1/4 tsp cinnamon
      1/4 tsp pumpkin pie spice
      1/4 tsp salt
      1/4 tsp baking soda
      1/3 cup canned pumpkin (80g)
      1-2 tbsp milk of choice, as needed (I used 2)
      1 1/2 tbsp oil or nut butter of choice
      1/2 tsp pure vanilla extract

      Once again, sorry for the confusion, and thanks for noticing when we hadn’t. Apparently it was a long Monday for us too!

      Jason (media relations)

  2. Kate says

    Hey! How many cookies does the recipe yield?

    I LOVE the regular chocolate chip version of these cookies, and can’t wait to try this one!

    • Jason Sanford says

      The nutrition facts say 12, and that’s about the size of the ones in the picture. Or you can do smaller ones and get something like 16 🙂

  3. Juanita says

    I would love to try the Pumpkin Chocolate Chip Cookies, but I don’t have oat flour and I’m pretty rural…can I sub white flour? (Or almond or coconut – those are the ones I’ve accumulated so far!)

  4. Ashley Mackay says

    Just made these and Oh my! They are fabulous! Pretty sure I am going to let my kids eat them for breakfast in the morning… I might as well :). Thanks Katie for yet another favorite!

  5. Jennifer says

    I made these as an energy ball! I just substituted the sugar for 2 tbsp honey and omitted the baking soda. Super yummy–the little ones love them too!

  6. Shaina Pitasi says

    These were amazing and gone in 24 hours haha! I subbed almond flour for oat flour (because I wanted to use some up that I had on hand) and subbed PB for almond butter cause that’s what I had. They were SO good, so easy and I’ll probably make more tonight with the extra pumpkin!! Oh and I added more chocolate chips because why not! =) Thank you for all of your recipes – they are helping me transition my husband into eating more plant based!

  7. Lindsay says

    5 stars
    so yummy! I tripled this recipe and baked it into a 9×13, so it was like breakfast bars. i used a mix of ground oats and almond meal, and a higher ratio of pumpkin than almond butter bc we’re all about the pumpkin in my house! baked 25ish mins and it was an amazing thing to have in the morning! thanks Katie!

  8. Jessica says

    5 stars
    I subbed peanut butter for almond butter because the almond butter is too ridiculously expensive and I’m trying to gain weight anyways; added a bunch of chia and flax seed bc wooo health! I also subbed half of the oat flour for vanilla protein powder. Now, I wasn’t sure if I could still bake this recipe if I’m using peanut butter but the cookies are currently in the oven so I guess we’ll see if they melt together to form a chocolate chip peanut butter soup. Wish me luck and thank you for your fabulous healthy recipes you beautiful chocolate wizard!

    Ps they came out marvelous and solid – no soup tonight 😄

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