This pumpkin oatmeal cookie recipe with chocolate chips also includes All-Bran for increased fiber content and additional crunchy texture.
This recipe is part of a series that aims to inspire you to add All-Bran (sponsor) to your favorite recipes in order to increase your daily fiber intake. We started with a Baked Falafel Appetizer and then had this Chicken & Brown Rice Casserole for dinner. And today I have a fiber-filled dessert recipe for pumpkin chocolate chip cookies that I know you will love.
I have an intense love affair with anything that includes oats. Granola, overnight oatmeal and - of course - cookies! I also love baking and cooking with pumpkin all year round (my pumpkin breakfast cookies are an all-time reader favorite as well). You can see that it was only a matter of time until I made Pumpkin Oatmeal Cookies.
Ingredients & Substitutions
- Coconut sugar - or cane sugar, brown sugar
- Pumpkin puree - canned pumpkin puree or homemade, but not pumpkin pie filling
- Coconut oil - or butter; melted
- Egg
- Vanilla extract
- Whole wheat flour
- Pumpkin pie spice - my homemade pumpkin spice mix includes ground cinnamon, ground ginger, cloves, nutmeg, and allspice
- Baking powder
- Salt
- All-Bran cereal
- Rolled oats
- Dark chocolate chips
See recipe box for details.
Instructions
- Preheat oven, line cookie sheet with parchment.
- In a mixing bowl beat together sugar, oil, and pumpkin puree until fluffy.
- Add egg and vanilla, mix to combine.
- Stir flour, pumpkin pie spice, baking powder, and salt into the wet ingredients.
- Fold in All-Bran cereal, rolled oats, and chocolate chips.
- Drop batter onto cookie sheet, and flatten the cookie dough balls slightly.
- Bake until edges are set.
- Cool on baking sheet, then transfer to a wire rack.
Storage
Store the cookies at room temperature for up to 1 week. Placing them in an airtight container will help to keep them from drying out. That way they will stay nicely moist and chewy.
To save for later you can store them in a freezer safe container for several months.
Random Questions
Yes, pumpkin puree can be used as a substitute for butter in cookies. It adds moisture and a subtle pumpkin flavor, making the cookies softer and healthier.
To keep oatmeal cookies moist, avoid overbaking them. Incorporate moist ingredients like pumpkin puree or applesauce, and consider reducing the baking time slightly.
Pumpkin cookies can become flat if the dough is too warm when placed in the oven or if there's too much sugar or butter. Chilling the cookie dough before baking and adjusting the ingredient ratios can help prevent flat cookies.
Oatmeal cookies can fall apart if there's not enough binding agent, such as eggs or flour, or if they're underbaked. Ensuring the right balance of ingredients and proper baking time can help keep the cookies intact.
Related
Similar recipes you will love:
Recipe
Pumpkin Oatmeal Cookies with Chocolate Chips
Ingredients
- ⅔ cup coconut sugar or cane sugar
- ⅔ cup pumpkin puree
- ¼ cup coconut oil or butter; melted
- 1 large egg
- 1 teaspoon vanilla extract
- ⅔ cup whole wheat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1.5 cups All-Bran cereal
- 1 cup rolled oats
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- To a large bowl add sugar, oil, and pumpkin puree. Using a hand mixer beat these together for a few minutes until combined and fluffy. Add egg and vanilla and mix to combine.
- Add flour, pumpkin pie spice, baking powder and salt and mix until just combined.
- Fold in All-Bran cereal, rolled oats and chocolate chips by hand with a wooden spoon or spatula.
- Drop 16 heaps of batter onto prepared cookie sheet and flatten slightly (cookies won’t spread while baking). Bake for about 8-10 minutes until edges are set. Let cookies cool on sheet for 5 minutes before transferring to a wire rack to cool fully.
- Store in an airtight container to keep the cookies moist.
Nutrition
Pin Pumpkin Oatmeal Cookies with Chocolate Chips recipe for later?
Disclosure: As brand ambassador I received free product and compensation from All-Bran Canada. All opinions are my own, as always. Thank you for supporting the brands that make Leelalicious possible.
rocky
Looks so yummy! thanks for sharing
Michelle @ The Complete Savorist
Great us of this cereal. I love the bump in nutrition/fiber.
Debra
These sound amazing! I love pumpkin cookies!
Regina
Truly the BEST 🙂
jamie
I love that you used all bran in these! A long time ago, I used to supplement my haystacks with a different brand of fiber cereal.
Healing Tomato
This is a delicious cookie. I have a glass of milk that is waiting for these cookies!
Regina
Yes, so good with a glass of cold milk 🙂
Danita Carr
These looks delicious! Love that it has the bran in it! Pinning for later! 🙂
Regina
Thanks so much for your comment and pin love, Danita.
Jillian @ Food, Folks and Fun
These cookies look SO good!
Nicole
Ohh, I never tried pumpkin oatmeal cookies before! Thanks for sharing the recipe.
Regina
Its two of the best things in 1 cookies 🙂
christine
I am also a pumpkin all year kind of girl. These cookies sound great and well, my kids could use more fiber in their diet, any way they can get it!
Regina
Yes, this is one delicious way to eat more fiber 🙂
Melanie
I have never made cookies like these before. They look great!
Regina
Thank you, Melanie 🙂
Emily
those cookies looks so so good! I love the photo of your daughter inspecting the cookies, adorable! I can't wait to try this yummy recipe!
Carisa Smith
These look so good! I'm excited to try them!
nicolthepickle
Your cookies look delicious, such a nice texture.
kristi@ishouldbemoppingthefloor
These look delicious!
Bethany @ Athletic Avocado
I love the idea of using bran cereal here! My mom used to make muffins with it! So good!
jacquee | i sugar coat it!
Great video, Regina!! Love all the lovely light in your place and Olivia is adorable - she's got how to eat a cookie down.;) Lovely little cookies too!
Regina
Thanks Jacquee! Yes, Olivia is a great eater. Learning from the best, I guess 😉
reesa
Love the all bran in here
Regina
The texture from the All-Bran cereal is really awesome!