It is fall and that means pumpkin desserts are plentiful. I found one for pumpkin oatmeal chocolate chip cookies from relish.com, that is lower in fat than most cookies, as it only uses 3 ounces of butter. I did not have any dried currents on hand so I eliminated those. They still came out great tasting.
Pumpkin Oatmeal Cookies with Chocolate Chips
1 1/3 cups unbleached all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
3 ounces unsalted butter, softened
1 1/4 cups sugar
2 tablespoons sorghum syrup or molasses
1 teaspoon vanilla extract
1/3 pumpkin puree
1/3 cup chocolate chips
1/2 cup dried currants
Preheat oven to 375F (350F for convection ovens). Line 2 sturdy cookie sheets with parchment paper or silicone liners.
In a medium bowl, combine flour, oats, baking soda and pumpkin pie spice and stir to combine. In a mixing bowl, cream butter, sugar, sorghum, pumpkin and vanilla with an electric mixer on medium speed. Note: The mixture will not be fluffy due to the addition of the pumpkin.
Beat in egg and scrape sides of bowl. Add flour mixture then chocolate chips and currants. Blend until combined (try not to over-mix).
Drop dough by heaping tablespoons about 2 inches apart onto prepared cookie sheets.
Bake for 12 minutes, rotating pans halfway through baking time. Let cookies set for a few minutes, then transfer to wire racks to cool completely.
I also made a healthy batch with the same recipe as above but I added 1/3 cup chia seed, 1/ cup sunflower seed, and 1/3 cup flax meal. I love the added crunch and nutrition these ingredients give the cookie. They are the cookies on the right.