Healthy Fall Pumpkin Cookies
These cookies are a big hit with both kids and adults! They work great made ahead and frozen for snacks on-the-go and as a healthier dessert option as they are made with whole wheat flour, oatmeal and pumpkin.
Recipe adapted from Marietta Slater – Taste of Home
What you need:
1 cup butter, softened
¾ cup sugar
¾ cup packed brown sugar
1 tsp. vanilla extract
2 cups whole wheat flour
1 cup quick-cooking oats
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup canned unsweetened pumpkin (or fresh cooked pumpkin)
1-1/2 cups semisweet chocolate chips
How to prepare:
Heat the oven to 350F.
In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and cinnamon; stir into cream mixture alternately with pumpkin. Fold in chocolate chips.
Drop by tablespoonfuls onto greased baking sheets. Bake at 350F for 12-13 minutes or until lightly browned. Remove to wire racks to cool.
Carbohydrates 17 g
Protein 1.5 g
Fat 6.7 g
Dietary Fiber 1.2 g
We hope you love this whole wheat pumpkin cookie recipe as much as we do!
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