Pumpkin-Oat Chocolate Chip Cookies

Recipe by Elena Palermo

These are the ultimate fall cookies. Each bite is perfectly spiced and filled with delicious crunchy, chewy ingredients, sure to make you smile. Looking to make these vegan? Just substitute the egg with a flax seed egg. The maple sugar puts an extra special spin but no worries if you can’t find it, brown sugar or maple syrup will work just fine.

Pumpkin-Oat Chocolate Chip Cookies

Prep Time

25 minutes

Cook Time

20 minutes


20 Cookies


2 cups flour, oat (*DIY option: blend 2 ¼ cups gluten free oats)
1 cup oats, rolled (gluten-free)
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon sea salt
1 cup pumpkin pureé
1 egg
3⁄4 cup maple sugar (*Not able to find maple sugar? You can easily substitute brown sugar or maple syrup )
1⁄2 cup coconut oil (melted)
1 teaspoon vanilla
1⁄2 cup chocolate chips
1⁄4 cup cranberries, dried
1⁄4 cup pepita seeds


Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium sized bowl, combine dry ingredients--oat flour, oats, baking soda, cinnamon, nutmeg and sea salt, stir to combine. In a separate large bowl, combine wet ingredients--pumpkin puree, 1 egg, maple sugar and vanilla. Again, whisk to combine. Pour about 1/3 of the dry ingredients into the wet and stir until just incorporated, repeat 2 more times until the dry and wet ingredients are well incorporated being cautious not to overmix. Note: the batter will be quite thick.

Add in chocolate chips, cranberries and pepita seeds and fold in until all are dispersed evenly. Scoop out 1’’ cookie balls onto baking sheet using up all the batter. Then using a flat spatula gently press down on each cookie to flatter just a bit. Place in oven and let cook for 16-18 minutes. Pull out from oven and allow to cook for a few minutes. Enjoy!