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Back in 2013, I discovered that pumpkin can replace eggs in cookies. I so appreciate it. This time I used the Namaste Perfect Flour Blend, and they turned out with just the right texture. Imperial Sugar has been a trusted name in family kitchens since 1843. I was craving something sweet and was so glad I had everything in my pantry for this recipe! Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
I cannot leave well enough alone. Absolutely delicious with an incredible soft texture. Thanks for another winning fall recipe! I’m glad these cookies turned out to be a hit!! I'll probably try making pumpkin bars next since I don't know how I would ever get the texture of these right. There is never a bad time for pumpkin!
Pumpkin Chocolate Chip Oatmeal Cookies . They’re so soft and chewy and have a perfect balance of pumpkin and chocolate! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. It’s super helpful for other readers. I cut the sugar in half and also the chocolate chips and added some crushed pecans. ), just be sure to let the homemade purée sit for an hour or so in a fine mesh strainer or cheesecloth to let some of its juice run out; it tends to be wetter than commercially canned pumpkin.
Instead of butter I used 1 cup coconut oil and 1/2 cup earth balance buttery spread. I was looking for a pumpkin pie cookie that wasn't so cakey - this is it!!
Overall, they’re quite the cookie. How to make Pumpkin Oatmeal Chocolate Chip Cookies: Combine dry ingredients (all-purpose flour, rolled oats, baking soda, salt and cinnamon) in a medium sized bowl. I also added raisins instead of chocolate chips. I added walnuts and used all purpose flour along with cane sugar.
These pumpkin oatmeal chocolate chip cookies are so easy to make and are loaded with healthy ingredients like oatmeal, pumpkin, and dark chocolate. Line baking sheets with parchment paper or silicone baking mats. I took these to a potluck last night and they were a hit! I made some healthy substitutions and it was still really good! The addition of oats makes them have such a perfect texture, too. Perfect chewy texture and not too sweet! I’m prepping for a giant birthday party this weekend for my soon to be 6-year-old and these are on my list to make. I strongly encourage you to experience that magic firsthand. Why? Pumpkin oatmeal chocolate chip cookies are soft, chewy, and deliciously spiced.
Delicious and easy to prepare! Just made these and they’re great! Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself. Will definitely be making these again, since the batch is down to 5 cookies in half an hour! Also, I used regular sized milk chocolate chips instead of mini semi sweets. Your email address will not be published. Unsubscribe if you aren’t into it. Ahh yay! Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. They came out delicious and very soft! HAPPY FALL!!!
Hey Kim! Pumpkin oatmeal chocolate chip cookies are the perfect treat to take to your next Fall gathering. Finally after 6 attempts, I have this pumpkin oatmeal chocolate chip cookie recipe for you! Loved these! I did use pumpkin pie filling instead of pumpkin puree, and added a few TSPs of pumpkin pie spice and an extra dash of cinnamon for more flavor. Any substitutions for not using maple syrup? Definitely saving this recipe to make again! The original recipe made amazingly soft sweet cookies! My pumpkin oatmeal chocolate chip cookies are seriously CHEWY. A huge thank you to all of the other blogs participating in #Choctoberfest 2015. I used 3 full cups of quick oats instead of only 1 and I'm glad I did. I did this by using a combo of oat flour and rolled oats!
Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer.
They are still very light and soft like other pumpkin chocolate chip cookies but they are a step above. With the start of fall we welcome new routines, cooler temperatures, and the fall baking season– the best baking season! Made them for the family and ended up hiding most of the batch so I didn’t have to share!
Thanks so much for making them and for coming back to leave a comment + star rating. Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you! Instead of the flax seed I used an egg. Cookies won’t spread very much so you can space them about 1 inch apart.
Oh, and PS Happy birthday to the 6 yo! They should still be a little soft when you remove them from the oven.
Full of Autumn flavors, oats and pumpkin this is one delicious chocolate chip cookie recipe! It’s all week long so be excited! Watch me make them! These were delicious! Set aside. Finally after 6 attempts, I have this pumpkin oatmeal chocolate chip cookie recipe for you!
Pumpkin puree brings a colorful dimension to these tasty, chocolate chip oatmeal cookies. made these today and didnt have the oil…used applesauce.
Mix well. These are the best pumpkin cookies I have made! These pumpkin oatmeal chocolate chip cookies are healthy, vegan and can easily be made gluten-free.
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