Healthy Pumpkin Cookies

These healthy pumpkin cookies are light and cakey, but also just a little bit chewy, made with whole-grain oat flour you'd never guess they are healthy!

Course Dessert, Snack

Cuisine American

Keyword healthy chocolate chip pumpkin cookies, healthy pumpkin cookies, oat flour desserts, oat four cookies

Prep Time 10

Cook Time 20

Refrigerator Time 1

Total Time 1 30

Servings cookies

Calories 153kcal

Author Kelli Shallal MPH RD

Ingredients

½ cup softened butter
1 cup brown sugar or coconut sugar
½ cup pumpkin blotted dry
1 egg
1 teaspoon vanilla extract
2 cups oat flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
11 ounces cream cheese frosting*

Instructions

Cream together brown sugar and butter.
Blot ½ cup pumpkin dry. To blot dry, measure ½ cup pumpkin puree and place it into a paper towel-lined bowl. Blot the top with the remaining paper towels. The goal is to remove about half the moisture. Add blotted pumpkin to butter and sugar mixture.
Add in egg and vanilla extra to the mixture, mix with an electric mixer until it is smooth.
In a separate bowl, combine all the dry ingredients (oat flour, pumpkin spice, baking soda, and salt). Slowly add the wet ingredients into the dry ingredients a little bit at a time until combined.
Place in the fridge covered for at least an hour (up to 24 hours.)
Preheat oven to 350F and line a baking sheet with a slipmat or parchment paper. Remove dough from the fridge and make cookie dough balls with about 2 tbsps of dough for each cookie. Place at least two inches apart on the cookie dough sheet.
Bake for 14-15 minutes; let cool 5 minutes before transferring to a cooling rack.
Once cookies are completely cool, top with frosting (if desired.)

Notes

Cream cheese frosting - not included in nutrition facts. I used Miss Jone's Cream Cheese Frosting as it's my favorite clean ingredients frosting.

Nutrition