Guiltless Pumpkin Chocolate Chip Oat Treats

I'm sure you have all noticed but pumpkin is here.

Now the weather in Texas wouldn't lead you to believe such a thing but the sheer influx of pumpkin items available tell me it is finally fall y'all. My FAVORITE season has arrived.

After dinner last night while browsing Pinterest, I came across some no oil and no butter pumpkin chocolate chip oat cookies. Thanks to my baking pantry (an entire top shelf of my pantry devoted to flour, sugar, and magic) I had everything I needed for these little morsels.#ididitallforthecookie (please tell me you have seen Jimmy Fallon and Justin Timberlake discuss hashtags. too funny).

 

I wouldnt call this a cookie. They are actually a PERFECT breakfast treat with coffee. Like a cross between a muffin and a cookie...a mookie? a cuffin?
Not too sweet, not too pumpkin-y but enough to satisfy a sweet tooth thanks to the semi-sweets inside. I used MyFitnessPal and the recipe to total up nutritional facts and it seems each cookie is around 125 calories and 2 grams of fat. (The recipe made me 10 cookies although I could have made them smaller.) That is not too shabby for something to curb a pumpkin sweets craving!

NEXT TIME, I will get pictures during the process.

I adapted this VERY slightly. You can find the original recipe at http://sallysbakingaddiction.com/2012/10/24/healthy-pumpkin-chocolate-chip-oatmeal-cookies/.

Thank you to Sallys Baking Addiction for concoting these beauties!

1/3 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

2/3 cup all purpose flour

1 cup old fashioned rolled oats

1/4 cup granulated sugar

1/4 cup dark brown sugar

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon of cinnamon

1/4 teaspoon of ground ginger

1/4 teaspoon allspice

1/2 cup semi-sweet chocolate chips

1/2 cup dried cranberries (optional)                   

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a mixing bowl whisk together pumpkin, egg, and vanilla until well combined. In a separate bowl, combine flour, oats, sugars, baking powder, baking soda, salt, spices, chocolate chips, and dried cranberries. Fold together the wet and dry ingredients until just combined - do not overmix. The cookie dough will be thick.
3. Drop by spoonfuls onto cookie sheets and slightly flatten to the shape you want your cookie. Bake for 12-14 minutes until lightly browned. Allow to cool on the cookie sheet for at least 3 minutes and transfer to a wire rack. Cookies stay fresh at room temperature for 3 days in an airtight container.