Best Pumpkin Chocolate Chip Cookies

Healthy Pumpkin Cookies with Oatmeal and Chocolate – …

WebSep 16, 2020 · Whisk the dry ingredients together in one bowl. In a separate bowl, beat the butter and sugar together. Add the pumpkin, egg, and …

1. Position rack in the center of your oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. (If you’ll be baking multiple batches, line an additional sheet.)
2. In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, oats, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate, large bowl, beat together the butter and sugars on medium speed until smoothly combined. Scrape down the sides of the bowl, and beat once more, just until reincorporated.
4. To the bowl with the butter mixture, add the pumpkin, egg, and vanilla. Beat again, just until evenly blended.

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Healthy Pumpkin Chocolate Chip Oatmeal Cookies

WebSep 11, 2022 · Set aside. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, …

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined – do not overmix. The cookie dough will be very thick. Taste the dough and add a pinch of salt if needed.
3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.

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Healthy Pumpkin Cookies Chelsea's Messy Apron

WebApr 15, 2020 · Preheat oven to 350°F and line baking sheets. Mix pumpkin puree, egg yolk, almond butter, maple syrup, vanilla, baking soda, salt, …

1. PREP: Preheat the oven to 350 degrees F. Line 2 large sheet pans with parchment paper or a nonstick liner and set aside.
2. COOKIE DOUGH: In a large bowl, add the pumpkin, egg yolk, almond butter (do not warm up in the microwave), maple syrup, vanilla extract, baking soda, salt, pumpkin pie spice, and ground cinnamon.
3. BLEND OATS: Grind up oats in a blender or food processor until the oats are the texture and size of regular flour. Make sure to measure the 1/2 cup after grinding the oats so you have a leveled 1/2-cup measurement of blended oats. Add to the cookie dough. Mix dough with a wooden spoon or hand mixer until the dough is smooth and well combined. Coarsely chop the chocolate chips and stir into the batter. Cover dough and refrigerate for 10 minutes.
4. BAKE: Use a 1-tablespoon measuring spoon to scoop out balls of the cookie dough. It is sticky, so use a finger or another spoon to coax the dough from the spoon onto the prepared trays. Smooth and flatten the tops of the cookie dough balls (see the photo in post for the shape of unbaked cookie dough). Space them about 2 inches apart to fit 8 per tray. Bake, 1 tray at a time, for 6-7 minutes. Cookies should still look very soft; watch carefully to not overbake. As soon as the tops are no longer wet/glossy, they are done.

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