Description
Delightful cookies that combine pumpkin puree with oats and chocolate chips for a chewy, autumn-inspired treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup softened butter (or a plant-based alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup semi-sweet chocolate chips (halal certified)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl for about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined, avoiding overmixing.
- Fold in the chocolate chips evenly into the dough.
- Drop rounded portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes until the edges are golden and the centers look slightly undercooked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh pumpkin puree for best results. Chill the dough for thicker cookies. Customize with different spices if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg