Pumpkin Pie Oatmeal Chocolate Chip Cookies


Well I have been seeing this recipe from Amy’s Healthy Baking floating around the net and I thought I would give it a go, even though the weather in Ontario late September has been hot, humid and summer like.  The hot weather doesn’t feel right for all the pumpkin spice flavours of the fall!  But how could I say “no” to pumpkin pie chocolate chip cookies??? Plus there was the option of making these gluten free and without butter, or refined sugar and vegan.  I couldn’t resist!!!

I also decided it would be fun to pick some recipes and give them an honest review as to what I thought about them, so that you can judge for yourself and decide if you want to put the effort in making them or not..

Before we start.. I made these cookies with this gluten free flour.

I am always a little anxious when it comes to baking as everything has to be so exact. I can tell you more often than not I end up creating a disaster rather than a masterpiece. So I didn’t have my hopes up testing this recipe, especially when Amy specifically says “measure correctly ” but drum roll please…… they came out great!

On Scale of 1-10 

I gave them:

  • 8/10 for ease of baking
  • 7.5/10 for taste
  • 7.5/10 for texture (they were not cakey, they were soft and chewy just as Amy described)
  • 7/10 by the husband for overall taste and texture
  • 7/10 would I make them again? yeah probably
  • 8/10 for easy ingredients (for gluten free you need to either create or buy the flour if you don’t have it)
  • Are they actually “healthy”? … NO, they are a healthier version of a cookie.. they are a treat with some healthy ingredients.. apples are healthy… lol
  • Would I recommend you try’em? …. well hell ya!


Here is the recipe right from Amy’s Healthy Baking Site (www.amyshealthybaking.com):

Print Recipe
Pumpkin Pie Oatmeal Chocolate Chip Cookies
  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  2. Whisk together the oats, flour, cinnamon, nutmeg, ginger, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, pumpkin purée, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
  4. Notes: It’s extremely important to measure both the oats and flour correctly using the spoon level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times. For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
Share this Recipe

Write a comment