Pumpkin-Oat Chocolate Chip Cookies

by Maria on October 15, 2014



What can I say? I am a dietitian with a sweet tooth. Or maybe I am just a better baker than I am cook! Whatever the case, these cookies are too delicious not to share. They are basically my usual recipe, but made with pumpkin puree instead of applesauce.

I made them with all-purpose flour today, but I often use white whole wheat—either way it’s a tasty treat. You could certainly add some pie spices too if you want. Let me know what you think!

Pumpkin-Oat Chocolate Chip Cookies

1 cup all-purpose flour (can also use white whole wheat)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups old-fashioned oats
½ cup chopped pecans 
¼ cup canola oil
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1/3 cup pumpkin puree
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips

1. Preheat oven to 350˚ F.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, oats, and pecans with a whisk.
3. In a large bowl or standing mixer, beat oil and both sugars together for 30 seconds. Add egg and beat until smooth. Then mix in the pumpkin and vanilla extract.
4. Turn mixer to lowest setting and slowly add the flour-oat-nut mixture. Blend just to combine and then add the chocolate chips.
5. Use two spoons or an ice-cream scooper to drop balls of dough onto baking sheets lined with parchment paper or a nonstick mat.
6. Bake for 10-12 minutes, until cookies are lightly browned on top. Cool on a cookie rack.

Makes 30-36 cookies

Tip: Control your cookie intake by baking just 1/3 of this recipe and freezing the rest for later. Place dough on a cookie sheet as if you were going to bake them but instead put the whole cookie sheet in the freezer (or a plate if sheet is too big). When frozen place in a resealable plastic bag, label, and toss into the freezer. You now have gourmet cookie dough ready to be baked into cookies when you want. Alternatively you can just freeze them after you bake them,




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