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Ingredients
Scale
- 4 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 3/4 cup pure pumpkin puree
- 1 and 1/2 cups old-fashioned oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a mixer, cream together butter, brown sugar, and honey until smooth. Add vanilla and pumpkin puree, mixing until just combined.
- In another bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients until a dough forms.
- Fold in mini chocolate chips until evenly distributed.
- Scoop dough into balls and place them on prepared baking sheets, flattening them slightly.
- Bake for 12-14 minutes until lightly browned. Cool on sheets for 5 minutes before transferring to a wire rack.
Notes
Use fresh pumpkin puree for the best flavor or canned if short on time.
Avoid overmixing to ensure cookies are soft and chewy.
Adjust baking time based on individual oven performance.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 6
- Sodium: 70
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 15