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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 67.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.6 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.6 g

View full nutritional breakdown of Oatmeal Pumpkin Chocolate Chip Cookies calories by ingredient
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Oatmeal Pumpkin Chocolate Chip Cookies

Submitted by: PAPERKLUTZ


Number of Servings: 48

Ingredients

    2 cups flour
    1 1/3 cups rolled oats
    1 teaspoon baking soda
    3/4 teaspoon salt
    1 tsp cinnamon
    1/2 teaspoon nutmeg
    1 tsp pumpkin pie spice

    1 cup sugar
    2/3 cup unsweetened applesauce
    2 tablespoons molasses
    1 cup canned pumpkin, or cooked pureed pumpkin
    1 teaspoon vanilla
    optional: 1 tablespoon ground flax seeds
    2/3 cup chocolate chips

    Or instead of Chocolate chips you can sub:
    1 cup walnuts, finely chopped
    1/2 cup raisins

Directions

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, applesauce, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!

Number of Servings: 48

Recipe submitted by SparkPeople user PAPERKLUTZ.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Very yummy! - 2/17/11

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  • 1 of 1 people found this review helpful
    I spread mine into a baking dish and cut it. This was the day of the big snow storm and I wanted a nice treat for after wards. It was delicious and very filling. - 2/6/10

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  • I'm not sure I like the slight taste of molasses, but that could be fixed by reducing the molasses and substituting honey. I baked mine for 14 minutes and they were perfect. I did use a 2 teaspoon cookie scoop. My kid loved them so much I had to put them out of her reach. I'll use this again! - 1/13/12

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  • Awesome cookies. I got 48 exactly. My cookies were done at 14 minutes. These have a spongey texture and surprisingly great flavor for having no butter, oil, or shortening. Definitely spray the cookie sheet first. I can't even taste the ground flax seed in them. Make these; you'll not be sorry.
    - 10/8/11

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  • These cookies had nice pumpkin flavor but were a bit tough. They were more of a muffin consistency. I didn't add the chocolate chips so maybe that would have helped. - 10/5/10

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  • Very yummy, but mine only made 33 cookies :-( - 6/2/10

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  • I made 3 batches, 1 with chocolate, 1 with pecans and raisins, and 1 with pecans and craisins. All were fantastic! My husband is not a sweet's fan, and ate these up. I brought them to the nursing home where I volunteer & to a cookie exchange, and they were a hit! Very, very yummy! - 11/16/09

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  • These were really easy and yummy. My kids gobbled them up, and there's barely any fat! - 11/4/08

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