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Oatmeal Pumpkin Chocolate Chip Cookies

  • Servings: 9
  • Calories: 277 kcal

Try this oatmeal pumpkin chocolate chip cookie recipe for a delicious new gluten-free way to enjoy fall and the holiday season. Look now.


  • 1 cup rolled oats
  • 1 cup all purpose (or gluten-free) flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/2 cup pumpkin puree
  • 1/4 cup melted butter
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips or to taste


  1. In a medium bowl, combine flour, oats, salt, baking powder, pumpkin pie spice, and nutmeg. Whisk together and set aside.
  2. In another bowl, combine pumpkin puree, egg, melted butter, sugar, and vanilla. Whisk together.
  3. Pour wet ingredients into the bowl with the dry ingredients and mix until everything is combined and dough has an even consistency.
  4. Fold in chocolate chips. Chill dough in fridge for 30 minutes.
  5. Before baking, preheat oven to 350 degrees and line a large baking sheet with parchment paper.
  6. Using a heaping tablespoon or small cookie scoop, portion the dough out onto the prepared cookie sheet, leaving room in between each cookie. Gently press down with your hand to flatten each cookie a bit.
  7. Bake for 15 to 18 minutes. Let cool on cookie sheet for 5 to 10 minutes before transferring to a cooling rack. Enjoy immediately, or cool completely before storing in an air-tight container for 4 days or in a freezer for months.
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Caroline Grannan

Dietetic Intern