Light, fluffy, and full of pumpkin, these pumpkin dark chocolate chip oat cookies are fluffy, chewy and full of pumpkin!
There’s something about pumpkin and dark chocolate together that’s just so right for the season! Combined together they make these super fluffy cookies perfect for a little sweet treat in the fall!
This is not a super oat-y cookie. The oats hit you as you’re chewing the cookie as a nice little crescendo at the end. That wasn’t totally my goal with making these pumpkin cookies but as I continued to eat them, I actually liked it a lot!
The flaky sea salt adds a whole other level to these pumpkin dark chocolate chip oat cookies, it’s like the exclamation point of each bite so be sure not to forget it!
Pumpkin puree adds a nice dose of vitamin A, C, E, potassium and fiber to these cookies giving them a little nutritional boost when compared to a regular chocolate chip cookie. The pumpkin puree is what gives them their “fluff factor” too.
If you’re new around here, the versatility of pumpkin is one of the reasons I love it so much — from cookies to soups, to quesadillas, there is such a wide variety of foods you can use it in!
Ingredients in Pumpkin Dark Chocolate Chip Oat Cookies
- pumpkin puree
- 1 egg (can sub a flax egg)
- coconut oil
- coconut sugar
- gluten free or regular rolled oats
- gluten free or regular oat flour
- dark chocolate chips
- vanilla extract
- pumpkin pie spice
- salt
- flaky sea salt — (you’re not going to want to forget this step!)
Pumpkin Dark Chocolate Chip Oat Cookies
Ingredients
- 1/3 cup pumpkin puree
- 1 egg or flax egg
- 1/4 cup coconut oil melted and cooled
- 1/2 cup coconut sugar
- 1 tsp. vanilla extract
- 3/4 cup oat flour
- 1/2 cup gluten free rolled oats
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- 1/4 cup dark chocolate chocolate chips ( I like this brand) plus more or other dark chocolate chunks to add on top before baking
- sea salt for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
- In a small bowl combine the pumpkin, egg, coconut oil, coconut sugar and vanilla extract to the bowl; whisk together until smooth.
- Next add in the oat flour, rolled oats, pumpkin pie spice, baking soda and salt. Mix until well combined. Fold in chocolate chips.
- Use a cookie scoop to portion out the cookie dough on a baking sheet. Add any extra chocolate chips or chunks. Gently press down on the top of the cookies with the palm of your hand to flatten ever so slightly.
- Bake for 10-11 minutes. Remove from the oven, and let cool on the cookie sheet for a few minutes, then sprinkle with sea salt and enjoy!
Fall in Love With These Pumpkin Recipes Too
- Pumpkin white chocolate chip cookies {GF,DF}
- Paleo pumpkin pie bars
- Pumpkin chickpea blondies {GF, DF}
- Pumpkin Chia Seed Pudding {GF, DF}
If you have pumpkin spice fever like I do, be sure to check out my list on the 25 best healthy pumpkin foods you need to try this fall!
Other fall decor I’m loving for the season!
Pin this pumpkin cookie recipe for later!
Hi Maggie, love this recipe, but you’re missing the egg in the final instructions/ ingredient list. I also subbed in maple syrup for the sugar and pumpkin spice extract and it turned out great!
Thanks for bringing that to my attention! I added it back in! So glad you liked them!