Chewy Pumpkin Oatmeal Cookies

When it’s baked good season, it can be easy to go a bit off the wagon. Try this healthier option to still satisfy that sweet tooth. 

For the cookies

  • Ingredients
    • 1 ½ cups One Degree Organic Sprouted Rolled Oats or regular rolled oats
    • 1 ½ cups all-purpose flour
    • ½ teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon nutmeg
    • ½ teaspoon kosher salt
    • ½ cup refined coconut oil, at room temperature
    • ½ cup brown sugar, packed
    • ½ cup granulated sugar
    • ¾ cup pumpkin puree
    • 1 tablespoon vanilla

For the powdered sugar icing

  • Ingredients
    • ¾ cup confectioners’ sugar
    • 1 ½ tablespoons almond milk
  • Directions 
    • In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
    • In the bowl of a stand mixer, mix the coconut oil, brown sugar, and granulated sugar on medium high for about 30 seconds, scraping the bowl as necessary, until well combined. Add in pumpkin and vanilla and combine on low for a few seconds until fully combined. Gradually add in the bowl with the dry ingredients, mixing on low, until combined into a dough.
    • Place the bowl in the refrigerator to chill for 30 minutes.
    • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Remove the bowl with the dough from the refrigerator. Make 24 1 ½ tablespoon-sized balls (a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Lightly flatten the tops of each cookie with your hand.
    • Bake for 11 minutes until lightly browned on the bottom. Remove from the oven and allow to set on the baking sheet; after 2 minutes, transfer to a wire baking rack. For best results, bake in 2 batches (refrigerate the dough in between baking); this gets the most even bake. If making the glaze, allow to cool to room temperature, about 30 minutes.
    • To make the powdered sugar icing, stir together the confectioners’ sugar and almond milk until a smooth sauce forms and all lumps are dissolved (if using a thin almond milk start with 1 tablespoon and increase by little bits until it is smooth). Place the cookies on parchment paper, dip a fork into the glaze and drizzle in a zigzag pattern. Let the cookies sit at room temperature until the glaze is dry, about 20 minutes. Store at room temperature in a cookie tin for up to 3 days or freeze for up to 3 months.

Nutrition facts

Serves 24

Serving Size: 1 Cookie

Calories Per Serving: 133

Total Fat 4.6g

Saturated Fat 3.8g

Total Carbohydrate 20.5g

Dietary Fiber 1.1g

Sugars 10.5g

Protein 1.5g

Vitamin A 60µg

Vitamin C 0.3mg

Calcium 12.7mg

Iron 0.7mg

Vitamin D 0µg

Magnesium 9.1mg

Potassium 96.5mg

Vitamin B6 0mg

Vitamin B12 0µg


Schedule your
free intro

Talk with a coach about your goals, get the plan to achieve them.

fill out this form to get started >>

Take the first step towards getting the results that you want!

By providing your phone number, you agree to receive text messages from CrossFit Current