Pumpkin Oatmeal Cookies

Satisfy your sweet tooth this Thanksgiving with a healthy alternative that highlights your favourite fall flavours

Pumpkin Oatmeal Cookies

The combination of pumpkin, oatmeal, molasses and seasonal spices makes this cookie the perfect fall treat.

Coconut oil and sugar provides a healthier alternative to butter and granulated sugar, but don’t make the cookies taste like coconut at all. In fact, coconut sugar adds a deep caramel flavor and may be substituted for white sugar in many baked goods!

Pumpkin Oatmeal Cookies

500 ml (2 cups) all-purpose flour
5 ml (1 tsp) baking soda
10 ml (2 tsp) ground cinnamon
5 ml (1 tsp) pumpkin pie spice
2 ml (1/2 tsp) salt
376 ml (1½ cups) old-fashioned rolled oats
188 ml (3/4 cup) coconut oil, melted
83 ml (1/3 cup) dark molasses
125 ml (1/2 cup) (packed) brown sugar
125 ml (1/2 cup) coconut sugar
1 egg
188 ml (3/4 cup) pumpkin puree
5 ml (1 tsp) vanilla extract
125 ml (1/2 cup) each semi-sweet and white chocolate chips, pumpkin seed and chopped pecans

Preheat the oven to 177 C (350 F). Line two baking sheets with parchment paper. Set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice and salt together.  Fold in the oats. Set aside.

Melt the coconut oil in the microwave in a glass measuring cup. Add to an electric stand mixer fitted with a paddle attachment then mix in the molasses, brown sugar, and coconut sugar.  Mix on medium speed to combine, then add the egg, pumpkin and vanilla and mix well. Gradually add the dry ingredients and mix on slow speed until incorporated. Be careful not to over mix! Using a wooden spoon, stir in most of the chocolate chips, pumpkin seeds and pecans. Save a few of each to press onto the tops of the cookies before they go in the oven.

Use an ice cream scoop to scoop equal amounts of cookie dough onto the prepared baking sheets. Lightly press some chocolate chips and nuts onto the tops of the cookies and flatten them slightly before baking. Now you’re looking good!

Bake the cookies for 13 to 15 minutes until lightly browned around the edges or until an inserted toothpick comes out clean. They should be soft but not undercooked.

The pumpkin and molasses keep these cookies moist and soft for several days in an airtight container.

Makes 2 dozen big cookies.