Description
Chewy, cozy, fall-spiced cookies packed with oats, pumpkin, and melty chocolate chips.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1 cup pumpkin purée
- 1/2 cup chocolate chips
- 1/2 cup brown sugar
- 1 egg (or flax egg)
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
Instructions
- In a bowl, mix pumpkin purée, brown sugar, egg (or flax egg), vanilla, and pumpkin spice.
- Add oats, baking soda, salt, and chocolate chips; stir until fully combined.
- Chill the dough for 10 minutes for easier scooping.
- Scoop mounds onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 12–15 minutes until set and lightly golden.
- Cool on the tray for 5 minutes before transferring.
- Add extra chocolate chips on top while warm if desired.
Notes
- For a vegan option, use a flax egg instead of a regular egg.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg