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Pumpkin Cookies

Pumpkin Chocolate Chip Cookies


I can’t stop eating these.

It might be because it’s fall and as soon as the air starts to cool, I get into baking/nesting/eating mode. It could be because these are amazingly delicious. Who knows? All I’m certain of is that these are really good – and they’re another treat I’m happy to put in my kids’ lunches.

When I first made a batch of these, I decided to play around with the flour types and amounts. Let’s just say that a teensy amount of almond flour results in a cookie that my 6-year old won’t touch with a ten-foot pole.

Clearly a fail.

So I went back to a tried-and-true classic blend. I combined oatmeal and whole wheat flour with pure maple syrup instead of white sugar. I added a bit of brown sugar as well and combined it with cinnamon and nutmeg. And, of course, chocolate chips.

The result is pretty great.

And the thing I like the most is that my kids are getting fresh, roasted pumpkin into their little bodies. (Something they don’t usually eat and are pretty unwilling to try.) For this recipe, I bought a pumpkin, cut it open and scooped out the insides, then roasted it for 40 minutes and processed it into a puree. But you can also easily use a can of pumpkin puree.

Healthy Pumpkin Chocolate Chip Cookies

You’ll Need

  • 1/2 cup pumpkin puree – I prefer to make it straight from a pumpkin, but canned also works great
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup
  • 1 cup whole wheat flour
  • 1 and 1/2 cups oatmeal
  • 1/4 cup packed brown sugar – you can also use coconut sugar
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chocolate chips

Prep and Cook

  • 1
    Preheat oven to 350 F. Line a baking sheet with parchment paper and put aside for later.
  • 2
    In a small bowl, combine the pumpkin, egg, vanilla and maple syrup and mix well. Set aside.
  • 3
    In a larger bowl, combine the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well.
  • 4
    Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips and mix – again, just until combined.
  • 5
    Drop by spoonfuls or balls onto the cookie sheet. Bake for 12-15 minutes until lightly browned.
  • 6
    Allow to cool on the cookie sheet for at least 5 minutes and transfer to a wire rack.

    Enjoy the pumpkin-y goodness! These ones are going fast in my house… I might just need to make several trips to the pumpkin patch.

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