Healthy whole wheat oatmeal chocolate chip cookies that are packed with pumpkin for a sweet fall treat!
I think I’ve brainwashed the boys into thinking everything has to be pumpkin this time of year! haha! Seriously though, Baker even asked for pumpkin toothpaste the other day! lol! Not a bad idea for all you toothpaste companies that “aren’t” reading this right now. wink! 😉
It’s pretty much pumpkin palooza at our house right now though. We make pumpkin pancakes almost every morning, we’re stirring pumpkin into our soups and chili, we’re, of course, baking it into breads and muffins (coming soon!) and we even stirred some into these healthy whole wheat oatmeal chocolate chip cookies along with a little spice and boy did they turn out nice!
We’ve baked these 3 times already and they’ve been a huge hit with the boys (and me!) every time. I feel better about giving them these over a gooey triple chocolate cookie (of course!) because they’ve got a nutritional boost from whole wheat flour, oats and pumpkin. And a little chocolate never hurt no one! 😉
If you’re looking for a quick treat to bake up throughout pumpkin season (which is all year round, ya know?!), these mini cookies make for a yummy fall treat. Hope you love them as much as we do! Enjoy!
- 4 tablespoons unsalted butter, softened
- ¼ cup light brown sugar
- ¼ cup honey
- 1 teaspoon vanilla
- ¾ cup pure pumpkin
- 1-1/2 cups old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup mini chocolate chips
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat together the butter, brown sugar and honey. Add the vanilla and pumpkin and beat on low speed until just combined.
- In a separate bowl, whisk together the oats, whole wheat flour, baking soda, cinnamon, nutmeg and salt. Add to the wet ingredients and beat until well combined. Stir in the mini chocolate chips.
- Form dough into two-teaspoon sized balls and place about an inch apart on prepared baking sheets. Flatten each ball of dough slightly with the palm of your hand. Bake for 12-14 minutes or until cookies are set and start to brown a bit around the edges and on top. Let cool on cookies sheets 5 minutes before transferring to a wire rack to cool completely.