Delicious Pumpkin Oatmeal Chocolate Chip Cookies are healthy, nutritious and easy to make. They’re filled with whole grains, cozy pumpkin pie flavor, crunchy pecans and plenty of chocolate chips. These pumpkin oatmeal power cookies are naturally gluten free and dairy free, and are sure to become your favorite fall sweet treat.
If you love that cozy pumpkin pie flavor, these pumpkin oatmeal chocolate chip cookies will be the perfect healthy cookie recipe to make and enjoy during the fall. They are made with nutrient-rich ingredients like oatmeal, pumpkin puree, coconut sugar, and coconut oil. Soft, fluffy, and full of flavor!
Why you’ll love this recipe
- Full of fall flavors: These pumpkin spice cookies will give you all the fall feels. Full of cozy flavors coupled with pecans and chocolate chips for an incredibly delicious pumpkin cookie recipe.
- Healthy and nutritious: You can feel good about enjoying and serving these pumpkin cookies to your family. They are gluten free, dairy fee, and full of fiber.
- Easy and delicious: It will take you less than 30 minutes to bake up these pumpkin oatmeal cookies. And they are so delicious it will be hard to stop at just one!
Not only are these healthy pumpkin chocolate chip cookies super tasty, but they’re also made with simple ingredients you probably already have in your kitchen. Here’s what you need:
- Oat flour: This flour is one of my favorites to bake with and you can easily make it yourself! I’ve included instructions on how to do so below in the FAQ section.
- Rolled oats: For that delicious, chewy texture. Be sure to use certified gluten-free oats, if needed.
- Cozy spices: A combination of pumpkin pie spice and cinnamon gives these cookies that classic pumpkin pie flavor.
- Baking soda & salt: To ensure that these cookies bake up properly.
- Coconut oil: You’ll need a bit of melted coconut oil to add moisture to the cookies.
- Canned pumpkin: Use 100% pure canned pumpkin puree for these cookies. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Egg whites: Adds a boost of protein while helping to bind the ingredients together.
- Vanilla extract: Major flavor booster!
- Coconut sugar: For the perfect amount of natural sweetness.
- Add-ins: A mix of unsweetened shredded coconut, chocolate chips and chopped pecans are added for tons of extra flavor and texture. Feel free to use dairy free chocolate chips and to keep this recipe refined sugar free, use Lily’s brand chocolate chips.
How to make this recipe
Making these cookies is super simple! Grab a cookie sheet, line it with parchment paper, and you are ready to bake. For full, printable instructions, reference the recipe card at the bottom of the post. Here’s the simple process:
- Preheat oven: First, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Combine dry ingredients: To a large bowl, add oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt; whisk to combine.
- Stir together wet ingredients: Next, in a separate medium bowl, stir together the coconut oil, pumpkin puree, egg whites, vanilla and coconut sugar.
- Mix all ingredients: Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
- Form the cookies: Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
- Bake: Place in the oven and bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
Recipe notes & tips
- Need another pumpkin recipe for using up the rest of the can of pumpkin puree? Try my delicious pumpkin oatmeal muffins recipe! You won’t regret it!
- These cookies don’t spread much in the oven, so it’s best to gently flatten out the cookie dough balls (just a bit) with your hand or the back of a spoon before baking.
- Allow the cookies to cool on a cooling rack for a while. They are certainly delicious straight from the oven, however, their chewiness and flavor do intensify over time.
- This pumpkin cookie recipe can easily be doubled by doubling each ingredient.
- The add-ins are optional. If you’re not a fan of coconut or nuts, feel free to omit those ingredients.
Frequently asked questions
Traditional oatmeal cookies are made with refined sugar, refined flour and plenty of butter, but these healthier cookies have no butter and are sweetened with just a bit of coconut sugar. They include plenty of fiber from the oats, healthy fats from the coconut oil and extra nutrients from the pumpkin puree, shredded coconut and pecans.
Place the rolled oats into the bowl of a food processor or small blender jar. Pulse the oats until ground into a powder-like consistency that resembles flour. Measure the powdered oats after they’ve been blended and not in the original whole oat form. 1 cup of rolled oats equals about 3/4 cup oat flour, so you’ll need a bit more rolled oats for a full cup of oat flour.
Oat flour is considered healthier than all-purpose flour because it’s higher in protein, lower in carbohydrates, and more soluble in fiber. It takes your body longer to digest oats, which controls your blood sugar. Oats can also help to control blood pressure and lower cholesterol.
Storing & freezing
- To store: These cookies are best kept in an airtight container in the fridge for about 5 days.
- Freezing cookies: Make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 3 months. Once ready to eat, simply thaw out at room temperature and enjoy!
More pumpkin recipes:
Looking for more delicious pumpkin recipes? Give these favorites a try!
- Pumpkin Cheesecake Bars
- Pumpkin Mousse
- Paleo Pumpkin Muffins
- Pumpkin Pie Bars
- Pumpkin Baked Oatmeal
- Mini Pumpkin Pies
If you make this recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Pumpkin Oatmeal Chocolate Chip Cookies
- 1 cup oat flour
- 1/4 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup melted coconut oil
- 1/2 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/3 cup unsweeetend shredded coconut
- 1/3 cup chocolate chips
- 1/3 cup pecans chopped
- Preheat the oven to 350 F. Line a rimmed baking sheet with parchemnt paper or silicone mat. Stir together the oat flour, oats, cinnamon, pumpkin pie spice, baking soda, and salt in a large bowl until combined.
- Whisk together the coconut oil, pumpkin puree, egg, vanilla and coconut sugar in a medium bowl.
- Pour the liquid ingredients into the dry ingredients and mix until well incorporated. Add in the coconut, chocolate chips and pecans and stir until combined.
- Scoop one heaping tablespoon of dough and shape it into a cookie. Place on the prepared baking sheet and continue until you have 12 cookies.
- Bake for 15 minutes or until fragrant, lightly browned, and set through. Cool and enjoy.
***** 5 stars! I made them two days ago and im making another batch today!!! My kids , husband ,
And I ate them up in a hurry ♥️ Sweet but not too sweet. So fluffy!♥️ Sweet and savory. I can’t wait to make another batch RIGHT NOW!
Dani Spies says
I’m so glad you enjoyed them so much! Thanks for taking the time to let me know!!
Okay, so I’ve made two batches today, one with regular sugar-no coconut, and one as written. Both batches have been way more wet than what’s in the video. What gives? I can’t handle the batter at all. Using store bought oat flour, is that it? Should the oat flour be a firm packed cup? They taste fine, but I can’t help thinking I am doing something wrong. And maybe my pumpkin pie spice is too old, but there isn’t a strong spice flavor.
My batter was wet too. I added a lot more rolled oats as you would in a traditional oatmeal cookie. I think it has helped but still not the consistency I was expecting.
This recipe is so delicious!
My batter was very wet as well but if you shape the cookies into balls with wet hands, they won’t stick. Also instead of coconut oil, I swapped with natural peanut butter.
Dani Spies says
Hi Melissa, I’m so glad you liked this one!! Thanks for taking the time to let me know and to leave a review – super appreciated.
My husband and I love these cookies! I’m going to make them for the third time today. A cup of tea and one cookie totally satisfies my craving for sweets. Thank you!
Michelle Green says
These were absolutely delicious!!! I’ve never tried coconut sugar before and the foreword that it added, was perfect!! I made mine with sugar free chocolate chips, coconut flakes, and cranberries. So, so good! Thank you for this recipe!
Lecia A Blackmon says
Wow! Just made these cookies and enjoying them with my afternoon tea and a Christmas movie. It’s hard to each just one. What a delicious cookie.