Melt-in-Your-Mouth Pumpkin Chocolate Chip Cookies (shhh...they're whole grain)!

Melt-in-Your-Mouth Pumpkin Chocolate Chip Cookies (shhh...they're whole grain)!

It's TIME, people.  Pumpkin time. *cue the trumpets*  

I hope I didn't scare you off with the "whole grain" in the title.  These pumpkin cookies are soft, tender, chock-full of spices, pumpkin and chocolate...and are delicious for all cookie monsters (even gluten-free)!

{The sight of this on my counter made me giddy.}

I've been toying around with some different flours lately and have come to love oat flour.  It's whole grain and doesn't cost an arm and a leg like some other specialty flours.  Need to avoid gluten?  Look for oat flour labeled as "gluten-free", like this one from Bob's Red Mill.

The cookies are almost cake-like in texture...similar to a perfect muffin top (the baked goods kind, not the over-the-jeans kind).  I think you'll love them.

Whole-Grain Pumpkin Chocolate Chip Cookies

{makes 2 dozen}


  • 2 cups oat flour
  • 1 teaspoon potato flour (omitting this is fine, it just adds to the tenderness)
  • 3/4 teaspoon ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup (2 sticks) salted butter
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 cup bittersweet chocolate chips
Read the whole recipe on Bake at 350