Double Chocolate Pumpkin Oatmeal Cookies made with seven basic ingredients for the ultimate expression of chocolate and pumpkin spice lovin’. Flourless, dairy-free, egg-free and no baking experience needed!
Ready for fall pumpkin recipes to commandeer your taste buds this fall season? Well, this just in!
Rich in chocolatey pumpkin spice flavor, these Double Chocolate Pumpkin Oatmeal Cookies are all-things delicious, easy to prepare, compliant to many dietary restrictions, and have just the loveliest soft and chewy texture.
They are flourless, gluten-free, egg-free, dairy-free, and vegan friendly.
I simply took my Vegan Pumpkin Oatmeal Cookies recipe and added more chocolate flair and some additional rich flavor.
The end result is a magnificent combination of chocolate and pumpkin spice for my fellow lovers of both. Why choose one when you can enjoy two classic favorites?
That’s multitasking, my friends!
So if you’re looking for a terrific cookie recipe that will disappear in 5 seconds flat, you have stumbled on exactly that.
The texture of these easy double chocolate oatmeal cookies is soft and chewy in a cakey cookie sense with hearty oats mixed in. With fall flavors seeping out!
If you want the cookies to last more than a couple of days, I’d recommend making a double batch as the pumpkin lover and chocolate lover will devour these cookies in the flashiest of flashes. The whole batch is demolished quickly in my household.
Love all things pumpkin? Also try my Paleo Pumpkin Bars and my Gluten-Free Rolled Oat Pumpkin Brownies.
Let’s chat about the simple ingredients for these pumpkin chocolate chip cookies.
Ingredients for Double Chocolate Pumpkin Oatmeal Cookies:
Canned Pumpkin Puree: Quite possibly the most important ingredient in our pumpkin chocolate cookies is (you guessed it) canned pumpkin.
You won’t need a full can of pureed pumpkin so you can use the rest of the can for other pumpkin adventures.
Read the label of the canned pumpkin to be sure it contains one ingredient: pumpkin. Pumpkin pie filling includes other ingredients, but we need just pure pumpkin.
Unsweetened Almond Butter or Peanut Butter: Taking the place of both flour and butter, we need any kind of nut butter or seed butter that is thick and sticky.
I like using almond butter because it doesn’t interfere with the chocolate and pumpkin flavors.
Peanut butter works great here too, but do note that the peanut butter flavor will take over and shine through more than the pumpkin flavor or chocolate flavor.
Just keep this in mind if you decide to make the switch. If the goal is more pumpkin flavor, I would recommend sticking with the almond butter version. If the goal is peanut butter flavor, you know what to do, my friend!
Quick Oats: Oats replace flour and also add lovely texture and flavor that you can only really get from oats. I like using quick oats (or instant oats) for the best texture, but rolled oats or old-fashioned oats work too.
If you need the recipe to be gluten-free, use certified gluten-free oats. I use gluten-free sprouted oats.
Unsweetened Cocoa Powder: One of the chocolate portions of this double chocolate adventure is some cocoa powder.
I like using raw cacao powder because the flavor is less bitter than regular cocoa powder with more of a creamy essence to it.
Pure Maple Syrup: Used to sweeten the cookies, we need some pure maple syrup. Not only does the maple provide more fall flavor to the cookies, but it also helps add some moisture to get the wet-to-dry balance just right.
Chocolate Chips: The second half (some might say better half) of our double chocolate adventure is chocolate chips. I like using classic semi-sweet chocolate chips, but you can use any chip you fancy.
Pumpkin Spice: The reason we’re all here. All pumpkin treats must be combined with pumpkin pie spice in order to complete that warmly-spiced vibe.
Pumpkin pie spice is a combination of ground cinnamon, cloves, allspice, and nutmeg for a real flavorfest of warm spices for the taste buds. Be sure to use a heavy hand when pumpkin spicing!
Sea Salt: A pinch of sea salt helps enhance all of the flavors in the cookies to make for a full palate experience.
There are many ways you can customize this pumpkin chocolate chip cookie recipe in all its pumpkin spice glory. Here are some ideas.
Recipe Adaptations:
- Add 2/3 cup of chopped walnuts or pecans for a nutty crunch.
- If you keep vanilla extract on hand, add 1 to 2 teaspoons of pure vanilla extract.
- For sweeter cookies, add 1 to 2 tablespoons of brown sugar or coconut sugar. I recommend doing this if you omit the chocolate chips.
- If you roast your own pumpkins at home, feel free to use your own homemade real pumpkin puree.
- To keep the recipe dairy-free, be sure to use dairy-free chocolate chips here. Sugar-free chocolate chips are a great option to keep the sugar content lower. Dark chocolate chips are always delicious.
Now that we’ve covered the basic ingredients for these pumpkin oatmeal chocolate chip cookies, let’s bake a batch this pumpkin season and beyond!
How to Make Double Chocolate Pumpkin Oatmeal Cookies:
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Add the pureed pumpkin, pure maple syrup, and almond butter to a large mixing bowl and mix until well-combined and a thick, sticky substance forms.
Note: If your almond butter has been chilling in the refrigerator or is fairly cold and lower than room temperature, microwave it for 30 seconds, or until it is easy to stir.
Transfer the oats, cocoa powder, pumpkin pie spice and sea salt (dry ingredients) to the large bowl with the wet ingredients and mix well until combined.
Stir in the chocolate chips.
Form cookie shapes out of the dough and place them on the prepared baking sheet. Note that the cookies won’t spread much or change shape during the baking process, so form them into the final size and shape you want. I like making 10 large cookies.
If you own a cookie scoop, it can come in handy here. Use it to make cookie dough balls but then flatten the balls of dough using your hands into round discs.
Bake on the center rack of the preheated oven for 10-12 minutes, or until the cookies appear set up. Allow the cookies to cool for at least 10 minutes before moving them or eating them, as they will be hot and crumble easily when warm.
Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 7 days. You can freeze these double chocolate pumpkin cookies in a freezer bag for up to 3 months in the freezer.
Now you know the next time that craving for pumpkin spice goodness strikes, you can whip up these double chocolate delights in mere minutes.
The perfect dessert or grab and go snack, I love that these hearty cookies are fairly filling to thoroughly quench your sweet tooth and keep you feeling satisfied.
If you enjoy healthy cookie recipes like this one, also try out these reader favorites.
More Healthy Cookie Recipes:
- 6-Ingredient Peanut Butter Oatmeal Raisin Cookies
- Almond Flour Blueberry Cookies
- 5-Ingredient Sweet Potato Oatmeal Cookies
- Paleo Morning Glory Cookies
- 5-Ingredient Peanut Butter Oatmeal Chocolate Chip Cookies
Pumpkin spice and chocolate forever!
Double Chocolate Pumpkin Oatmeal Cookies
Equipment
Ingredients
- 2/3 cup pumpkin puree
- ⅔ cup pure maple syrup
- ⅔ cup almond butter
- 2 cups rolled oats
- 5 Tbsp cocoa powder
- 1 tsp pumpkin pie spice
- 1/2 tsp sea salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Add the pureed pumpkin, pure maple syrup, and almond butter to a large mixing bowl and mix until well-combined and a thick, sticky substance forms. Note: If your almond butter has been chilling in the refrigerator or is fairly cold and lower than room temperature, microwave it for 30 seconds, or until it is easy to stir.
- Transfer the oats, cocoa powder, pumpkin pie spice and sea salt (dry ingredients) to the large bowl with the wet ingredients and mix well until combined. Stir in the chocolate chips.
- Form cookie shapes out of the dough and place them on the prepared baking sheet. Note that the cookies won’t spread much or change shape during the baking process, so form them into the final size and shape you want. I like making 10 large cookies.
- Bake on the center rack of the preheated oven for 10-12 minutes, or until the cookies appear set up. Allow the cookies to cool for at least 10 minutes before moving them or eating them, as they will be hot and crumble easily when warm.
- Store cookies in an airtight container or a zip lock bag in the refrigerator for up to 7 days. You can freeze these double chocolate pumpkin cookies in a freezer bag for up to 3 months in the freezer.
Nutrition
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It was yummy.
Thanks so much for sharing, Grace!
These are a delicious treat. Such a welcomed addition to our Thanksgiving table!
Aww I’m thrilled to hear that, April! 🙂