Pumpkin Oatmeal Chocolate Chip Cookies

Mini healthy whole wheat Pumpkin Oatmeal Chocolate Chip Cookies are packed with pumpkin for a sweet fall treat!

Mini Cookies, Big Pumpkin Flavor

It’s pretty much pumpkin palooza at our house right now. We make pumpkin pancakes in the morning. We’re stirring pumpkin into our soups and pumpkin chicken chili, and of course, baking it into pumpkin biscuits and pumpkin chocolate chip muffins. So why wouldn’t we stir some into these healthy whole wheat oatmeal chocolate chip cookies?! Add a little spice and boy do they turn out nice!

Nutritious and Delicious!

These cookies are always a huge hit with the kids (and me!) every time. Oatmeal cookies are some of my favorites. 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! 😉

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter: adds richness, tenderness and flavor. It helps create that dense, moist texture that makes these cookies so wonderful.
• Light brown sugar: adds moisture and chewiness thanks to the molasses content, plus a richer, deeper sweetness. You can use dark brown sugar instead, but the flavor will be a bit richer.
• Honey: a natural sweetener that adds moisture and flavor. You can substitute with maple syrup, agave or date syrup, if desired.
• Pure vanilla extract: enhances the overall flavor and brings out the warmth in the pumpkin and spices.
• Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe. Also contributes natural sweetness.
• Old-fashioned oats: adds texture, a bit of chew and helps absorb moisture to balance the pumpkin.
• Whole wheat flour: provides structure and fiber. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
• Baking soda: leavening agent that helps the cookies rise slightly and keeps them from being too dense. Works especially well since there’s acid in pumpkin.
• Ground cinnamon: adds warmth and flavor that complements the pumpkin and honey so well.
• Ground nutmeg: classic warm spice that enhances the fall flavor even more and pairs beautifully with pumpkin.
• Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Mini chocolate chips: adds sweetness and a melty burst in every bite.

Supplies:

• 2 baking sheets
• Parchment paper
• Electric mixer
• Large mixing bowl
• Wire cooling rack

How to Make Pumpkin Oatmeal Chocolate Chip Cookies

• 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, add the oats, whole wheat flour, baking soda, cinnamon, nutmeg and salt.

• Whisk until well combined.
• Add to the wet ingredients
• 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.

Storage

Store cookies in an airtight container for up to 4 days or in the refrigerator for up to one week.

To freeze baked cookies: Let them cool completely, then flash freeze on a baking sheet before transferring to a freezer-safe container or freezer-safe bag to freeze for up to 3 months. To defrost, let them set at room temperature, uncovered, for 15-20 minutes.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop 2 teaspoon-sized portions of dough onto the baking sheet. Scoops of dough can be close together at this point. Place baking sheet in the freezer for at least 30 minutes to flash freeze the cookie dough. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or freezer-safe plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookie dough scoops you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 375°F for 14-15 minutes or until cookies start to brown and crisp around the edges.

If you make my Pumpkin Oatmeal Chocolate Chip Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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