Seriously Good Cookies

We strive to give you our best recipes in all our reviews, but we all know that when it comes to desserts, sometimes our hands are just a bit tied by the need to keep the sugar low. This recipe, however, will knock your socks off. The soft muffin-top like cookies are beautifully spiced and just sweet enough and packed with nutrients from the oats and pumpkin. Best of all: they freeze gorgeously. Make a batch, lay ’em flat on a baking sheet for a couple hours, then toss into a freezer bag for storage and you’ve got responsible sweet treats on hand for those sugar-snack attacks.

Pumpkin Chocolate Chip Cookies

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Pumpkin and chocolate are a wonderful combination, especially when paired with that classic fall spice combination. Lightly sweetened with dates, these cookies are delicious and keep the sugar in your treats low.

Servings: 15 (42 G)

Prep Time: 30 minutes

Cook Time: 11-14 minutes


  • 1 c. instant oats
  • ¾ c. whole wheat flour
  • 2 t. cinnamon
  • ¼ t. nutmeg
  • ¼ t. ginger
  • 1 ½ t. baking powder
  • ¼ t. salt
  • 2 T. olive oil
  • ¾ c. pumpkin purée
  • 1 t. vanilla extract
  • ½ c. date paste
  • 3 T. (28g) dark chocolate chips


  1. Preheat the oven to 325°F.
  2. Stir together oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl.
  3. In a separate bowl, whisk together oil, pumpkin purée, and vanilla. Stir in the date paste.
  4. Add in the flour mixture, stirring just until incorporated. Fold in the chocolate chips.
  5. Drop the cookie dough into 15 rounded scoops onto the prepared sheet. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before moving to a wire rack.