Oat & Pumpkin Chocolate Chip Snack Cookies

How many of your kids come home from school and ravage the pantry like they haven’t eaten all day? And maybe, for the younger ones, they chatted all through lunch and really didn’t eat all day, lol. My kids do this too. And as they get older we don’t have as much time at home. Right after school we are always running to and from different activities and it can be difficult to have healthy, easy snacks available. These Oat and Pumpkin Chocolate Chip Snack Cookies will be a saving grace!

I love making snacks that seasonal for my family and there is nothing more seasonal in fall than pumpkin recipes! You could play around with the spices here too and try swapping cinnamon for pumpkin pie spice as well for some added flavor! Pumpkin spice and chocolate go so well together, don’t they?! Our favorite is using dark chocolate chips as stated but you can use white chocolate chips to switch it up, add raisins instead, or leave out a mix in altogether and just have a healthy pumpkin cookie.

We have been making these healthy pumpkin cookies for a while and I love them so much! There is a version with nut butter but this version is nut free! It uses pure pumpkin puree and makes for incredibly chewy pumpkin cookies! These pumpkin oatmeal chocolate chip cookies are full of flavor, perfect is you love pumpkin recipes, and are still great even at room temperature! We use coconut sugar instead of white sugar as it has a bit more soluble fiber so it won’t spike the blood sugar quite as much but still gives the kids the boost they need to crush their after school sports and practices!

We made another version of this recipe using nut butter than is so tasty! If you kids don’t have a nut allergy, give these a try! You can find the recipe here. If you do have a nut allergy but still want to try, swap nut butter for a granola butter! You can find my favorite granola butter brand here! 

Here is the recipe card:

• 2 c old fashioned oats or quick oats
• 1 c einkorn flour (3/4 c all purpose flour)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 c coconut sugar
• 1/4 c melted butter, ghee, or coconut oil
• 2 tsp vanilla extract
• 1/2 c pure pumpkin puree
• 2 eggs
• 1/2 bag favorite dark chocolate chips (we love nestle allergen free, they are the cleanest!)

This recipe is assembled like any other cookies, first thing is to combine the wet ingredients in a large bowl than in a separate bowl mix the dry ingredients together (except chocolate chips). Then you combine them together and add in the dark chocolate chips at the end. I love to bake mine on a silicone lined baking sheet as it makes cleanup super simple but you can also use parchment paper too. The best part of lining your baking sheets is clean up is much easier

Best way to scoop these is to use a cookie scoop. Mine is about 1/4 c in size. These cookies are a good size! But if you have smaller kids or just prefer smaller cookies, you can use a tablespoon or regular spoon to scoop out the desired cookie shape you are looking for!  You can even do mini versions if you want and give them a little baggie with multiple cookies, can be fun to switch it up sometimes.

I bake these at 350 for 12-15 min but you might need longer. Use a wire rack or cooling rack after they are done baking. You want them to be golden brown and the edges to begin to harden. Depending on your oven this might take a few extra minutes but worth it! You can play around with mix ins as well and add raisins, nuts, or other dried fruit instead of chocolate.

One of my favorite tips with these is I love to make a second batch and freeze the extras in an airtight container! This way, I have some for a few weeks with minimal effort! To thaw, all I do is set them on the counter the night before or you can give them a frozen cookie in a freezer bag and by the end of the day it will be thawed and perfect to eat!

These comforting cookies really are a quick and easy recipe for an after school snack that the whole family will love!