Oatmeal Pumpkin Chocolate Chip Cookies
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
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.
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.
Member Ratings For This Recipe
-
DREAMERKNITS
-
BSHEFFER1
-
LHACKING13
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
-
AFHARPERS
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
-
BUCKEYEINMD