Description
Soft, chewy pumpkin pecan oatmeal cookies packed with fall spices. A wholesome treat with fiber, healthy fats, and less refined sugar.
Ingredients
1 cup canned pumpkin puree
½ cup coconut sugar (or light brown sugar)
¼ cup pure maple syrup
1 large egg
1 tsp pure vanilla extract
1 ½ cups old-fashioned rolled oats
1 cup whole wheat flour (or all-purpose)
½ cup chopped pecans
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¼ cup melted coconut oil (or unsalted butter)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin puree, coconut sugar, maple syrup, egg, vanilla extract, and melted coconut oil.
3. In a separate bowl, combine oats, flour, chopped pecans, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Gradually add dry ingredients to wet ingredients and stir until just combined.
5. Cover dough and chill in the refrigerator for at least 30 minutes.
6. Drop rounded tablespoons of dough onto baking sheet and bake 10-12 minutes until edges are set.
7. Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
Use pure pumpkin puree, not pie filling. Chilling the dough prevents spreading and ensures chewy cookies. Cookies will firm up as they cool. Store in airtight container at room temperature up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg