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Servings: 12

Weight Watcher Smart Points: 4

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ready In: 20 Minutes


  • 1/2 tsp. baking powder
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 1/2 Tbsp. canola oil
  • 1/4 cup dairy free chocolate chips (can also use regular)
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 cup maple syrup
  • 1/2 cup rolled oats
  • 1/4 tsp. salt
  • 1/4 cup unrefined sugar
  • 1 tsp. vanilla extract
  • 3/4 cup whole wheat flour


  1. Preheat oven to 350ºF and lightly grease a cookie sheet or cover it with parchment paper.In a medium sized mixing bowl, combine flour, oats, sugar, baking powder, salt, and spices
  2. Mix until well combined and set aside.In a separate bowl, combine maple syrup, pumpkin, and vanilla, then stir in oil to incorporate.Add wet ingredients to dry ingredients, mixing until just combined
  3. Do not overmix
  4. Fold in chocolate chips.Using a rounded tablespoon, drop dough onto prepared baking sheets, and flatten slightly.Bake 10-12 minutes, or until edges begin to turn golden brown.Remove from oven and let cool for 1 minute before transferring to a cooling rack to cool completely.

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