Chocolate Pumpkin Oatmeal Cookies
Soft, chewy, and full of fall flavor, these pumpkin oatmeal cookies are packed with chocolate chips and cozy spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert, Snack, Cookies, Fall Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 tablespoons honey
3 ½ tablespoons coconut oil, melted
2 eggs, lightly beaten
½ teaspoon vanilla extract
¼ cup banana puree (about 1 small banana)
¼ cup pumpkin puree
1 cup old-fashioned oats
1 cup instant oats
¼ cup finely ground old-fashioned oats
½ teaspoon salt
½ cup walnuts, finely chopped
1 teaspoon pumpkin pie spice
½ cup dark chocolate chips
Instructions
In a large bowl, whisk together honey and melted coconut oil. Add eggs and whisk until smooth. Stir in vanilla extract, banana puree, and pumpkin puree.
In another bowl, combine old-fashioned oats, instant oats, finely ground oats, salt, walnuts, and pumpkin pie spice. Mix well.
Add the dry ingredients to the wet ingredients and stir until just combined.
Fold in chocolate chips. Cover the dough and refrigerate for at least 45 minutes.
Preheat oven to 325°F (163°C) and line a large rimmed baking sheet with parchment paper.
Scoop dough into 2–3 tablespoon portions (about meatball-sized). Flatten slightly to about ¼-inch thick.
Bake for 20 minutes, or until lightly golden brown.
Let cool completely on the baking sheet, then transfer to an airtight container.
Notes
Refrigerating the dough is key for chewy texture.
You can swap walnuts for pecans or omit for nut-free cookies.
For extra sweetness, drizzle cooled cookies with melted chocolate.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Find it online: https://allrecipesmade.com/chocolate-pumpkin-oatmeal-cookies/
