Oatmeal Pumpkin Chocolate Chip Cookie Recipe

Have you been looking for a guilt free autumn dessert? You have to try these oatmeal pumpkin chocolate chip cookies! Whole wheat flour, oats, organic sucanat, fresh pumpkin and dark chocolate chips turn these cookies into a healthy dessert perfect for any fall or winter holiday.

Pumpkin oatmeal chocolate chip cookies stacked next to more cookies on a cooling rack

Every year since moving to Washington, I start craving pumpkin flavors in the second or third week of October. Pumpkin patches begin to pop up all over as bright orange polka dots in fields of green, and grocery stores smell like pumpkin pie spice when you walk in the door.


Fortunately, I had a couple containers of homemade pumpkin in my freezer from the last pumpkin season. I pulled them out and began experimenting.


There are a lot of recipes that use applesauce or mashed bananas to reduce the amount of butter or oil in a baking recipe. I decided that pumpkin puree would work just as well and give the cookies a nice fall flavor.

I wanted to use whole wheat flour, so used some fresh ground soft white wheat that I bought from Azure Standard. Another great ingredient I get from them is sucanat. Sucanat is sugar in its natural form, dehydrated cane juice. You can read more about it in my rhubarb strawberry crisp post.


I used dark chocolate chips for two reasons. The first is because I prefer dark chocolate. The second reason is that dark chocolate is the healthy chocolate. Pretty much any time I cook with chocolate it will be the dark version.

Now, if you’ve never made your own pumpkin puree before, don’t be afraid, it’s really easy. I’ve got all the instructions in my post on how to cook a whole pumpkin. You could also substitute canned pumpkin, but since you only need 1/4 cup you might want to have another pumpkin recipe ready to make. Maybe some pumpkin cream cheese spread, pumpkin crunch bars, or a pumpkin bundt cake!


While we’re talking pumpkins, I have to tell you about Phurba and Fred’s first trip to the pumpkin patch!


Fred is our newest exchange student from China. He’s been really excited to learn about Western culture so he literally bounced out of the car when we arrived at Mosby Farm’s pumpkin patch. He eagerly grabbed a wheelbarrow and practically ran down the pumpkin lined paths looking for a perfectly round one.


Phurba was a little bit nervous. He seemed to be worried that something would happen to me. I don’t know if it’s his herding instinct or what but every time I would get a little too far from him and Eric he would start whining and try to pull Eric over to me. I’ve noticed he does the same thing on walks, when one of us lags behind or gets ahead of the other one he tries to keep us together.


It was a really fun time though. From there we went on to Eric’s parents house for our pumpkin carving party. I brought a batch of these cookies with me, perfect for a pumpkin party. They disappeared so fast!!!

Do you have a favorite recipe made with pumpkin?


Oatmeal Pumpkin Chocolate Chip Cookie Recipe

Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 25-27 minutes
Yield: 2 dozen cookies
Calories per serving: 120
Fat per serving: 3.9 g


  • 1 cup
    soft white whole wheat flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground allspice
  • 1/4 tsp
    ground cloves
  • 1/8 tsp
    ground nutmeg
  • 2 TBS
    butter, softened (or coconut oil)
  • 1 cup
  • 1
  • 1/4 cup
    pumpkin puree (or canned pumpkin)
  • 1/2 tsp
    vanilla extract
  • 2 cups
    quick oats
  • 3/4 cup
    dark chocolate chips

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, cloves and nutmeg.
  3. In a large bowl, cream together butter and sucanat (I used a stand mixer).
  4. Mix in the egg, pumpkin puree and vanilla. Slowly stir in the flour mixture.
  5. Stir in the oats until just combined then mix in the chocolate chips.
  6. Spoon 2 inch balls onto a parchment lined cookie sheet and press to flatten lightly. Bake 10-12 minutes, until just golden.
  7. Remove from oven and leave on cookie sheet a few minutes before moving cookies to a wire rack to cool.
  8. Store in an airtight container on the counter up to one week or in the freezer up to six months.

Approximate cost/serving: By making my own pumpkin puree I can save some money. I buy sugar pumpkins when they’re on sale and make lots of puree. I get the oatmeal, wheat and sucanat in bulk from Azure Standard and buy my spices from the bulk section at my local grocery store. This ended up costing me only $3 to make. That’s just 13 cents a cookie!

Vegetarian: This is of course meatless, but not vegan due to the egg.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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