I love pink noses and space heaters. I love thermals and thick socks. I love the early sunrise and pumpkin flavored everything. I love the colors of fall and soups of all kinds.
And I looove these cookies. They aren’t the melt in your mouth ohmygoshineedanotheronebutfeelguiltyaboutit type cookies. There’s no butter and minimal sugar! The pumpkin, oats, and spices and cinnamon chips make these cookies chewy and satisfying as a snack.
Cinnamon chips have got to be the best invention for fall baking. Cinnamon scones… Coffee cake… Cinnamon rolls… Muffins… You could put ’em anywhere and they’d be good!
I’m finally getting on top of my snacking and grazing- and these cookies are the perfect slightly sweet craving smasher. Plus, cinnamon chips are not nearly as good by the handful as the chocolate variety. Just sayin.
Later this afternoon we are doing a photo sesh with my precious Gabsy- believe it or not, Joey had a great idea for this year’s Christmas card! You ain’t seein’ it til Christmas though… IF it works out.
🙂 Recipe below!
Healthy Pumpkin Cinnamon Chip Cookies
adapted from two peas and their pod
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp pumpkin spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup coconut oil
1/4 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 cup pumpkin purée
3 cups oats
1 cup cinnamon chips (I used one cup but 1 1/2 cups would be perfection)
Preheat oven to 375.
Whisk flour, pumpkin spice, nutmeg, cinnamon and salt together in a bowl and set aside.
In the bowl of a stand mixer, cream together the sugars and oil together until combined, about 3 minutes. Add in the eggs and vanilla, scraping down the sides as necessary. Then fold in the pumpkin purée.
After the pumpkin, slowly incorporate the flour mixture. Fold in the oats and chips.
Drop by tbsp onto greased baking sheets and bake for 10-12 minutes. They do not flatten at all- they maintain the exact shape you dropped them as! Let cool on sheet for 2 minutes then transfer to wire rack. Enjoy without guilt!!!