Pumpkin Oatmeal Cookies
User Reviews
4.5
Pumpkin Oatmeal Cookies
Description
The Pumpkin Oatmeal Cookies recipe features spelt or whole wheat flour and rolled oats as the base, enhanced with cozy spices such as cinnamon and nutmeg. Pumpkin puree adds moisture and a gentle autumnal flavor, while coconut sugar and coconut oil provide sweetness and richness without overpowering. Vegan dark chocolate chips distributed through the dough add pockets of indulgence. Baking at 350°F for about 15 minutes ensures the cookies are baked through but retain a tender crumb and slight chew from the oats.
The method involves mixing dry and wet ingredients separately before combining, which helps achieve an even distribution of components. The dough doesn't spread much when baked, so cookies can be placed close together but still maintain their round, slightly pressed shape. Cooling on a wire rack prevents sogginess.
These cookies make a good seasonal treat or a satisfying snack, especially if you want a pumpkin-flavored option beyond pies or muffins. Their modest sweetness and use of whole grain flours contribute to a wholesome feel, suitable for those wanting a less sugary cookie. Leftovers keep well stored in the fridge or freezer, maintaining texture and flavor over days or months.
When using canned pumpkin puree, ensure it is pure pumpkin and not pumpkin pie filling to avoid extra sugars and spices.Allow the cookies to cool completely before storing to preserve their texture and prevent moisture buildup.Store cookies at room temperature for up to 5 days, in the refrigerator up to a week, or freeze for up to three months for longer storage.
Ingredients
- 1 cup spelt flour or whole wheat pastry flour or all-purpose flour
- ¾ cup rolled oats old fashioned
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- pinch nutmeg ground
- ¾ cup pumpkin puree canned or homemade
- 1 cup coconut sugar
- ¼ cup coconut oil melted
- ½ Tablespoon Flaxseed ground
- 1 teaspoon vanilla extract pure
- ¼ cup vegan dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
- Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
- Combine wet and dry ingredients.
- Stir in chocolate chips. Mix well.
- Drop rounded Tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. The cookies won't spread very much so you can space them about 1 inch apart.
- Bake for 15-16 minutes.
- Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
- Store at room temperature for up to 5 days, in the refrigerator for up to a week or in the freezer for up to three months.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars in these cookies.
- Let the cookies cool completely before storing to maintain optimal texture.
- Cookies can be stored at room temperature for up to 5 days, refrigerated for up to one week, or frozen for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 88kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 68mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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