Pumpkin Cookies with Chocolate Freckles - MetroFamily Magazine
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Pumpkin Cookies with Chocolate Freckles

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These little morsels are monstrously moist and delicious.


  • 1 cup canned pumpkin
  • ½ cup honey
  • 2 teaspoons vanilla
  • 1 cup whole wheat flour
  • 2 cups rolled oats
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon baking powder
  • 4 ounces good quality dark chocolate, coarsely grated


  • Preheat oven to 350° F.
  • Coat two cookie sheets with cooking spray; set aside.
  • Mix pumpkin, honey and vanilla in a small mixing bowl; set aside.
  • Mix flour, oats, ground spices and baking powder in a large mixing bowl.
  • Add the pumpkin mixture into the flour mixture; Stir until well incorporated.
  • Stir in grated chocolate.
  • Shape dough into 2-inch balls; place 3 inches apart on prepared cookie sheets.
  • Coat the bottom of a flat-bottomed glass with cooking spray.
  • Press each dough ball to a ½ to ¾ inch thickness.
  • Bake in preheated oven for 12 minutes or until cookies are still slightly soft when pushed in the center.
  • Cool on racks and store in an airtight container.

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