Oatmeal Pumpkin Chocolate Chip Cookies


I know, pumpkin season is technically over but I had a request for a healthier pumpkin chocolate chip cookie and I have a good one so I figured I would just post it here.

It’s two things that just go together like peas and carrots or peanut butter and jelly.  Pumpkin and Chocolate.  Truthfully, there’s not much that chocolate doesn’t go with.  That’s the beauty of chocolate.  The majority of pumpkin chocolate chip cookies are “cakey.”  By that, I mean they have that spongy, cakey like texture to them.  These oatmeal pumpkin chocolate chip cookies are moist, sweet and loaded with chocolate chips and rich pumpkin flavor and they come out more on the chewy side.  AND….You just need 5 ingredients plus spices!

Pumpkin, oats, maple syrup, chocolate chips, a little coconut oil and some seasonings everyone has is all it takes to whip up a batch of these.


My kids…and maybe myself, devoured the 2 dozen in three days.  They ate them for breakfast and for snack.  I just ate them.  Hey, they fit into my diet so no judging.

You will need some quick oats to make these. Have no fear if you only have rolled oats or old fashioned.  You can make your own quick oats from regular old-fashioned oats by pulsing them up for a few seconds in your food processor.  Easy Peasy!


Serving Size: 2 cookies

Oatmeal Pumpkin Chocolate Chip Cookies

Easy to make, totally satisfying and full of pumpkin-chocolate chip yumminess. Can be made gluten free, vegan and clean.

15 minPrep Time:

10 minCook Time:

25 minTotal Time:

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  • Dry ingredients:
  • 2½ c quick oats (Gluten Free if needed)
  • 1¼ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • Wet ingredients:
  • ? c pure canned pumpkin (not pumpkin pie filling)
  • ½ c maple syrup
  • 2 Tbs melted coconut oil
  • 1 tsp pure vanilla
  • 2/3 cup chocolate chips (your favorite kind, I used dark chocolate)


  1. Heat the oven to 375.
  2. Line a cookie sheet with parchment paper or a baking mat.
  3. Stir the dry ingredients together in a medium bowl.
  4. Stir the wet ingredients together in a medium bowl, then stir in the dry ingredients.
  5. Fold in the chocolate chips.
  6. Drop by 1 1/2 tablespoon fulls onto the cookie sheet, or use a cookie scoop.
  7. The cookies don't spread much during baking, so flatten them slightly with your palm if you wish. You should be able to get 12 cookies per baking sheet.
  8. Bake 10-12 minutes, then remove to a rack to cool completely.


**Make your own quick cooking oats by pulsing regular old fashioned oats in a food processor or blender for a few seconds!**

21 Day Fix= 2 cookies = 1 Y, 1 tsp



Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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