Chocolate Pumpkin Oatmeal Cookies Recipe

Name: Chocolate Pumpkin Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin; 2 each egg whites whipped; 1 cup brown sugar packed; 1 1/2 cup flour, unbleached all-purpose or you can use half whole wheat flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves; ⅔ cup chocolate chips (semi-sweet) or more to 1 cup; 3 cups rolled oats; 1 cup raisins, seedless

Servings: persons

1 cup pumpkin
2 each egg whites whipped
1 cup brown sugar packed
1 1/2 cup flour, unbleached all-purpose or you can use half whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
⅔ cup chocolate chips (semi-sweet) or more to 1 cup
3 cups rolled oats
1 cup raisins, seedless

1
Preheat oven to 350F (180C).
2
Prepare baking sheet with cooking spray.
3
In a small bowl, combine pumpkin and egg whites.
4
In a big bowl, combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins.
5
Mix wet ingredients with dry ingredients just until moistened.
6
Drop by 1 tablespoonful onto prepared baking sheet, 2 inches apart.
7
Pat until flat, because during baking, the cookie size will not change a lot.
8
Bake until they seem firm, 15 minutes.
9
Once a sheet.
10
Cook lightly, transfer to a wire rack, cool completely, storage in a air tight container for up 2 weeks.

854

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pumpkin, 2 each egg whites whipped, 1 cup brown sugar packed, 1 1/2 cup flour, unbleached all-purpose or you can use half whole wheat flour, and more.

Yes, Chocolate Pumpkin Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pumpkin Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions