Chocolate Pumpkin Oatmeal Cookies

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It seems like “fall” flavors start getting popular earlier and earlier each year. Personally, I love making these pumpkin oatmeal chocolate chip cookies all year round. They are the perfect combination of pumpkin, oats, and chocolate and are so easy to make. 

Let me go ahead and warn you that these cookies are amazing. And I’m not just saying that because they are my recipe. I took these to the office and they disappeared. Like I walked away for a brief meeting and the entire batch was gone. They are that good.

Ingredients for Chocolate Pumpkin Oatmeal Cookies

I consider these healthy pumpkin cookies since they are sweetened with bananas and honey versus regular sugar. Using a dark chocolate chip keeps the sugar content in this pumpkin cookies recipe too.

• Honey
• Coconut Oil
• Eggs
• Vanilla Extract
• Banana – Choose one on the smaller side that is very ripe.
• Pumpkin Puree – Be sure to grab pure pumpkin and not pumpkin pie filling.
• Oats – This recipe uses a mix of old fashioned and instant oats. You could also use a protein enhanced version.
• Walnuts
• Pumpkin Pie Spice
• Dark Chocolate Chips
• Salt

Essential Items for this Recipe

• Rimmed Baking Sheet
• Parchment Paper Sheets
• Mixing Bowl
• Whisk
• Coconut Oil
• Cookie Dough Scoop

How to Make Pumpkin Oatmeal Cookies

The full ingredient list and steps to make these delicious healthy pumpkin cookies can be found in the printable recipe card below. Here is a brief overview of the steps:

1. Combine the wet ingredients in a large bowl.
2. In a separate bowl, combine the dry ingredients.
3. Mix the dry ingredients into the wet ingredients. Chill the dough.
4. Prepare your baking pan by covering with parchment paper. Preheat the oven.
5. Scoop the chilled dough onto the prepared baking sheet and bake.

Now, I don’t usually like to refer to a cookie as healthy because where is the fun in that. But, these pumpkin oatmeal cookies definitely fall into the category of healthy pumpkin recipes if you ask me. Healthy or not, these pumpkin oatmeal cookies are absolutely perfect for the fall weather that is approaching. So, get baking now!

More Great Healthy Pumpkin Recipes

• Paleo Pumpkin Chili
• Paleo Pumpkin Granola
• Green Chile Pumpkin Soup
• Roasted Pumpkin Seeds
• High Protein Pumpkin Pancakes

If you make these pumpkin oatmeal chocolate chip cookies or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram.

Chocolate Pumpkin Oatmeal Cookies

Pumpkin oatmeal chocolate cookies make the perfect fall cookie!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Refrigeration Time: 45 minutes minutes

Servings: 8 servings

Ingredients

• 4 Tablespoons honey
• 3 1/2 Tablespoons coconut oil melted
• 2 eggs lightly beaten
• 1/2 teaspoon vanilla extract
• 1/4 cup banana puree about 1 small banana
• 1/4 cup pumpkin puree
• 1 cup old fashioned oats
• 1 cup instant oats
• 1/4 cup finely ground old fashioned oats
• 1/2 teaspoon salt
• 1/2 cup walnuts finely chopped
• 1 teaspoon pumpkin pie spice
• 1/2 cup dark chocolate chips

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Instructions

• In a large bowl, whisk together honey and coconut oil. Add in eggs and whisk until smooth. Stir in vanilla extract, banana puree and pumpkin puree.
  4 Tablespoons honey, 3 1/2 Tablespoons coconut oil, 2 eggs, 1/2 teaspoon vanilla extract, 1/4 cup banana puree, 1/4 cup pumpkin puree
• In a large bowl, combine old fashioned oats, instant oats, ground oats, salt, walnuts, and pumpkin pie spice. Stir to combine. Add to wet ingredients and stir until just combined.
  1 cup old fashioned oats, 1 cup instant oats, 1/4 cup finely ground old fashioned oats, 1/2 cup walnuts, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt
• Fold in chocolate chips. Cover and chill for at least 45 minutes.
  1/2 cup dark chocolate chips
• Line a large, rimmed baking sheet with parchment paper. Set aside.
• Preheat oven to 325 degrees. Scoop dough onto prepared baking sheets in 2-3 Tbsp size amounts (I use my meatball scoop) and press down until about 1/4 inch thick. Bake for 20 minutes or until lightly golden brown. Cool completely on cookie sheet and then transfer to airtight container.

Nutrition

Calories: 302kcal | Carbohydrates: 34g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 175mg | Potassium: 241mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1257IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!