You’ve probably started to see pumpkins showing up in grocery stores, which means pumpkin season is here! Is it me, or does it seem to start earlier and earlier each year? I’m not complaining, though. Fall is my absolute favorite time to bake. Crisp mornings, changing leaves, and cozy spices bring me so much joy. As we transition to this comforting season, I have pumpkin on my mind.
I am a big fan of oatmeal cookies, I love the structure and chewy texture oats provide. Oatmeal raisin cookies get a bad wrap, and I don’t understand why… they can be sublime.
If you’ve tried my Oatmeal Raisin Breakfast Cookies, you know this is possible.
But even if you’re not sold on oatmeal raisin, you will love these Chewy Chocolate Chip Pumpkin Oatmeal Cookies. Chocolate is quite a temptress.
These cookies are soft and chewy inside with a beautiful caramelized exterior, studded with pools of melted dark chocolate and topped with a hint of flaky salt. What’s not to like?
Pumpkin is a wet ingredient, which helps to keep the cookies moist without much added fat. However, we still want a dense cookie so I suggest blotting the pumpkin of excess moisture before adding to the batter. A quick 30 minute rest in the refrigerator also helps keep the cookies chewy and compact.
what else can i use?
- To keep this totally dairy free, use a dairy free chocolate such as Lily’s or Enjoy Life brands. Regular dark chocolate only has a small amount of dairy, though, so if you aren’t sensitive then use that!
- No coconut sugar? Use brown or white granulated sugar instead.
- I use Maldon sea salt to top these cookies, any flaky salt will work. If you don’t have any, simply leave it off.
If you make these Chewy Pumpkin Oatmeal Chocolate Chip Cookies, and I hope you do, please leave me a comment here or post to Instagram and tag me. I love to hear your feedback and share your creations!
Chewy Pumpkin Chocolate Chip Oatmeal Cookies (Gluten Free, Dairy Free, Refined Sugar Free)
- large sheet pans
- stand or handheld mixer
- 1 1/4 cup blanched almond flour
- 1 1/2 cups old fashioned rolled oats
- 1 1/2 tsp pumpkin spice blend
- 1/4 tsp Kosher salt
- 1 tsp baking soda
- 1 large egg, room temperature
- 1/3 cup coconut oil, room temperature
- 1/3 cup canned pumpkin, blotted well of excess moisture
- 2/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate chips use Lily's or Enjoy Life brand if you want to keep dairy free
- Flaky sea salt, for topping
- In a large bowl, using a stand or handheld mixer, cream together the coconut oil and coconut sugar for 1-2 minutes until light and fluffy.
- Add the egg, pumpkin, and vanilla and mix for another 10 seconds.
- Add oats, almond flour, salt, pumpkin spice, and baking soda and mix for another 10-20 seconds to incorporate.
- Using a wooden spoon, mix in the chocolate chips by hand.
- Refrigerate the cookie dough for at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop 1 1/2 Tablespoon sized cookies onto two baking sheets, leaving a couple of inches between them. I like to use a large ice cream scoop for this.
- Pat cookies down lightly with your palm and add a pinch of flaky salt to each one.
- Bake for 11-14 minutes until golden around the edges and soft in the center.
- Allow cookies to rest on the baking sheet for 20 minutes before transferring to a cooling rack to cool completely.
- These can be eaten right away, or frozen for later.